Ancho Chili Remoulade

Serves 4
Recipe By: Lilac Inn

2 whole ancho chilies (ripened -- dried poblano sometime labeled "p
4 large egg yolks
1 teaspoon dried mustard
1 teaspoon salt
1 cup olive oil -- (1/2 to 2/3)
1/4 cup lemon juice
2 tablespoons tarragon vinegar
1/4 cup small capers -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup yellow onion -- finely chopped
1/2 cup cornichons -- finely chopped
2 tablespoons parsley -- finely chopped
2 cloves garlic -- minced

Remove and discard the stems and seeds from the chilies. Place them
in a bowl and add enough water to cover. Weight them with a plate so
they are completely submerged and let them soak overnight or for at
least 6 to 8 hours. Or, place seeded chilies in boiling water,
cover, and simmer for 5 minutes. Turn off heat and let steep for 20
minutes or until soft. In a blender or food processor, puree the
chilies until smooth. Add the egg yolks, dry mustard, and salt and
blend until smooth. Add the oil in a steady stream, very slowly at
first. Continue adding the oil until the desired thickness is
reached. Blend in lemon juice and tarragon vinegar. Place mixture in
a bowl and fold in remaining ingredients.
Refrigerate several hours before serving.

http://www.terrypogue.com

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