Free Recipe Ancho Chile Mayonnaise
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Ancho Chile Mayonnaise Recipe
4 Ancho chiles; wiped clean,
Toasted; stemmed, seeded,
-finely chopped
3 tb White wine vinegar
1 tb Vegetable oil
1/2 sm Onion; finely chopped
3 Garlic cloves; minced
1 ts Ground cumin
1/2 ts Salt
1/4 ts Freshly-ground black pepper
2 lg Egg yolks
1-1/4 c Olive oil
Ancho Chile Mayonnaise Preparation
In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the vegetable oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week. This recipe yields 1 1/2 cups. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6235 broadcast 04-04-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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