Ancho Chili Mayonnaise
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Water
- 1 cup Corn oil
- 1 tablespoon Dijon mustard
- Salt to taste
- 2 tablespoons Balsamic vinegar
- 4 Ancho chilies; seeded
- Ketchup
- 1 large Egg yolk
- 1 Lime or to taste; juice of
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- 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 - S: 4
- on Nov 22, 1997
Plating
Cookware for this recipe
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Blender