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Ingredients
- 4 x Ancho chiles wiped clean, toasted, stemmed, seeded, finely minced
- 3 Tbsp. White wine vinegar
- 1 Tbsp. Vegetable oil
- 1/2 sm Onion finely minced
- 3 x Garlic cloves chopped
- 1 tsp Grnd cumin
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 2 lrg Egg yolks
- 1 1/4 c. Extra virgin olive oil
Directions
- 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 in the onion and saute/fry, stirring occasionally, for 6 to 7 min, or possibly till translucent/soft. Add in the garlic and the cumin and cook for about 2 min more, till the garlic has released its aroma. Remove from the heat and cold to room temperature.
- In a large bowl, combine the vinegar and chile mix, the salt, pepper, and egg yolks. With a balloon whisk, whisk together till completely smooth, then continue whisking as you drizzle in the extra virgin olive oil, very slowly at first, whisking till all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mix. Cover and chill if not using right away, for up to 1 week.
- This recipe yields 1 1/2 c..
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