Ancho Chili Remoulade Recipe

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…

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