| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Mexican |
*sauces, Mexican, Tvfn |
1 |
Servings |
INGREDIENTS
| 4 |
|
Ancho chilies; seeded |
| 1 |
lg |
Egg yolk |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Balsamic vinegar |
| 1 |
c |
Corn oil |
| 1 |
|
Lime or to taste; juice of |
|
|
Salt to taste |
INSTRUCTIONS
Soak chilies in hot water for about 20 minutes or until soft. Place in a
blender and puree until smooth. Add egg yolk, Dijon mustard, and balsamic
vinegar. Process until well incorporated. With blender running, slowly add
oil in a thin, steady stream. When well combined, blend in lime juice.
Season to taste. Pour mixture into a plastic ketchup bottle and set aside
until ready to use.
NOTES : I have the Planning and Pantry List for this theme. E-mail me if
you want it. Posted by Emily Griffin - emgriffi@ix.netcom.com S: 4
Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR
Posted to MC-Recipe Digest V1 #919 by Emily Griffin
<emgriffi@ix.netcom.com> on Nov 22, 1997
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