Recipe - Ancho Chile Mayonnaise

4 Ancho chiles; wiped clean,
Toasted; stemmed, seeded,
finely chopped
3 tablespoon White wine vinegar
1 tablespoon Vegetable oil
One half small Onion; finely chopped
3 Garlic cloves; minced
1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper
2 lg Egg yolks
1 One fourth cup 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 oniongarlic mixture. Cover and refrigerate if not using
right away, for up to 1 week. This recipe yields 1 One half cups.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK (Show # TH6235 broadcast
04041997) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

04161997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.