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Ancho Chili Mayonnaise

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Mexican

Ingredients:

  • 4 Ancho chilies; seeded
  • 1 lg Egg yolk
  • 1 tb Dijon mustard
  • 2 tb Balsamic vinegar
  • 1 c Corn oil
  • 1 Lime or to taste; juice of
  • Salt to taste

Directions:

Soak chilies in hot water for about 20 minutes or until soft. Place in a blender and puree until smooth. Add egg yolk, Dijon mustard, and balsamic vinegar. Process until well incorporated. With blender running, slowly add oil in a thin, steady stream. When well combined, blend in lime juice. Season to taste. Pour mixture into a plastic ketchup bottle and set aside until ready to use.
 
NOTES : I have the Planning and Pantry List for this theme. E-mail me if you want it. Posted by Emily Griffin - emgriffi@ix.netcom.com S: 4 Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR
 
Posted to MC-Recipe Digest V1 #919 by Emily Griffin <emgriffi@ix.netcom.com> on Nov 22, 1997