Title: Ancho Chili Mayonnaise
Categories: *sauces, Mexican, Tvfn
Yield: 1 Servings

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

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
on Nov 22, 1997