Ancho chili mayonnaise

Yield: 1 Servings

Measure Ingredient
4 Ancho chilies; seeded
1 large Egg yolk
1 tablespoon Dijon mustard
2 tablespoons Balsamic vinegar
1 cup 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@... S: 4 Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR Posted to MC-Recipe Digest V1 #919 by Emily Griffin <emgriffi@...> on Nov 22, 1997

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