Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
1 1/2 cups
Level:
Easy

Ingredients

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 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Salsa with Ancho Chiles

Recipe courtesy of Alton Brown

Ancho Chile Chips

Recipe courtesy of Bobby Flay

Ancho Chile Glazed Ribs

Recipe courtesy of Aarón Sánchez

Ancho Chile Brussels Slaw

Recipe courtesy of Marcela Valladolid

Vermicelli with Ancho Chile Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ancho Chile Chocolate Brownie

Recipe courtesy of Jeffrey Beeson

Tuna Tostadas With Chile Mayonnaise

Recipe courtesy of Food Network Kitchen

Cornbread Madeleines with Ancho Chile Butter

Recipe courtesy of Tia Mowry

Sauteed Shrimp with Ancho Chiles and Garlic

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories