Try this Ancho Chile Mayonnaise recipe, or contribute your own.
Suggest a better descriptionIn 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 onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week. This recipe yields 1 1/2 cups. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1615 | ||
Calories from Fat: 1349 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.9g | 200 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 87.6g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 3356.5mg | 1033 % | |
Sodium 146mg | 5 % | |
Potassium 534.8mg | 14 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 19.6g | ||
Protein 45.5g | 65 % | |
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: 1615
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