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Ingredientes
- 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
Direcciones
- * Note: Ripened, dry poblano chilies are sometimes labeled "pasilla."
- 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.
- 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.
- Serve with The Lilac Inn's "Crab Cakes" (see recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 274g | |
| Calories 1102 | |
| Calories from Fat 1039 | 94% |
| Total Fat 117.39g | 147% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 1742mg | 73% |
| Potassium 239mg | 7% |
| Total Carbs 10.09g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.07g | 2% |
| Protein 6.85g | 11% |
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