Ancho Chili Mayonnaise
- 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
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
on Nov 22, 1997
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
