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Recipe Name: Ancho Chile Mayonnaise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Ancho chiles, wiped clean
Toasted, stemmed seeded
Finely chopped
3 Tablespoon(s) White wine vinegar
1 Tablespoon(s) Vegetable oil
1/2 Onion, finely chopped
3 Garlic cloves, minced
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly-ground black pepper
2 Egg yolks
1 1/4 Cup(s) Olive oil
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. This recipe yields 1 1/2 cups. Recipe 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 - Formatted for MasterCook by Joe
Comiskey, aka MR MAD - -or-
04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2663
Calories From Fat: 2597
Total Fat: 293.6g
Cholesterol: 368.9mg
Sodium: 1191.5mg
Potassium: 216.7mg
Carbohydrates: 11.4g
Fiber: 1.1g
Sugar: 1.8g
Protein: 6.8g

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