Roasted Poblano Mayo
2012-08-08
- Yield : about 1 1/2 cups
- Cook Time : 15m
- Ready In : 30m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
-
Veal, Pork and Porcini Bolognese Sauce
-
Serrano Ham-Wrapped Figs
-
Tortilla with Chorizo
-
Sgroppino
-
Smashed Potatoes with Chives
Ingredients
- 1 small poblano pepper
- 1 cup store-bought or Homemade Mayo, recipe follows
- 2 teaspoons honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- Kosher salt
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 cups grapeseed or vegetable oil
- Salt
Method
Step 1
Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper. Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.
Step 2
In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt.Â
MISC Recipes
- Recent
- Popular
- Random
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Veal, Pork and Porcini Bolognese Sauce
(0 / 5)
-
Truffled Fillet of Beef Sandwiches
(0 / 5)
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Barley Candy
(0 / 5)
-
Cold Soba Noodle Salad with Creamy Sesame Dressing
(0 / 5)
