Login to Save Like

Ingredients

• 1 x ancho chilie - (to 2) see * Note
• 2 lrg egg yolks
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/2 c. extra virgin olive oil - (to 2/3 c.)
• 2 Tbsp. lemon juice
• 1 Tbsp. tarragon vinegar
• 2 Tbsp. small capers rinsed, minced fine
• 1/4 c. finely-minced celery
• 1/4 c. finely-minced yellow onion
• 1/4 c. finely-minced cornichons
• 1 Tbsp. finely-minced parsley
• 1 x garlic clove chopped

Description

* Note: Ripened, Dry Poblano Chilies Are Sometimes Labeled "pasilla." Remove And Throw Away The Stems And Seeds From The Chilies. Place Them In A Bowl And Add In Sufficient Water…

Cook Eat Share