Try this Ancho Chili Mayonnaise recipe, or contribute your own.
Suggest a better descriptionSoak 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
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Serving Size: 1 Serving (1407g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11969 | ||
Calories from Fat: 11969 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1349.7g | 1800 % | |
Saturated Fat 109.6g | 548 % | |
Monounsaturated Fat 789.5g | ||
Polyunsanturated Fat 392.3g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 507.4mg | 17 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11969
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