Ingredients:

1 or 2 ancho chilies (ripened, dried poblano chilies are sometimes labeled "pasilla")

2 large egg yolks

1/2 teaspoon dried mustard

1/2 teaspoon salt

1/2 to 2/3 cup olive oil

2 Tablespoons lemon juice

1 Tablespoon tarragon vinegar

2 Tablespoons small capers, rinsed and finely chopped

1/4 cup finely chopped celery

1/4 cup finely chopped yellow onion

1/4 cup finely chopped cornichons

1 Tablespoon finely chopped parsley

1 clove garlic, minced

Remove and discard the stems and seeds from the chilies. Place them in a bowl and add enough water to cover. Weight them with a plate so they are completely submerged and let them soak overnight or for at least 6 to 8 hours. Or, place seeded chilies in boiling water, cover, and simmer for 5 minutes. Turn off heat and let seep for 20 minutes or until soft.

In a blender or food processor, puree the chilies until smooth. Add the egg yolks, dry mustard, and salt and blend until smooth. Add the oil in a steady stream, very slowly at first. Continue adding the oil until the desired thickness is reached. Blend in lemon juice and tarragon vinegar. Place mixture in a bowl and fold in remaining ingredients. Refrigerate several hours before serving.

Serve with Crab Cakes.

• The Lilac Inn B&B and Restaurant on VirtualCities.com
• The Lilac Inn B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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