Ancho Chili Remoulade Recipe

• 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

1. * Note: Ripened, dry poblano chilies are sometimes labeled "pasilla."
2. Remove and throw away the stems and seeds from the chilies.
3. Place them in a bowl and add in sufficient water to cover.
4. Weight them with a plate so they are completely submerged and let them soak overnight or possibly for at least 6 to 8 hrs.
5. Or possibly, place seeded chilies in boiling water, cover, and simmer for 5 min.
6. Turn off heat and let seep for 20 min or possibly till soft.
7. In a blender or possibly food processor, puree the chilies till smooth.
8. Add in the egg yolks, dry mustard, and salt and blend till smooth.
9. Add in the oil in a steady stream, very slowly at first.
10. Continue adding the oil till the desired thickness is reached.
11. Blend in lemon juice and tarragon vinegar.
12. Place mix in a bowl and mix in remaining ingredients.
13. Chill several hrs before serving.
14. Serve with The Lilac Inn's "Crab Cakes" (see recipe).

egg yolks, mustard, salt, extra virgin olive oil, lemon juice, tarragon vinegar, capers, celery, yellow onion, cornichons, parsley, garlic

Taken from cookeatshare.com/recipes/ancho-chili-remoulade-65066 (may not work)