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