Ancho Chile Mayonnaise

Recipe Ingredients

4		Ancho chiles - wiped clean, Toasted, stemmed, seeded, finely chopped
3 tablespoons	45ml	White wine vinegar
1 tablespoon	15ml	Vegetable oil
1/2 tablespoon	7.5ml	Onion - finely chopped (small)
3		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Egg yolks (large)
1 1/4 cups	296ml	Olive oil

Recipe Instructions

In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour.

Meanwhile, in a small heavy skillet heat the vegetable oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature.

In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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