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Рецепт Ancho Chili Remoulade
by Global Cookbook

Ancho Chili Remoulade
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Ингредиенты

  • 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

Инструкции

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