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Ancho Chili Mayonnaise

4 Ancho chilies; seeded
1 lg Egg yolk
1 tb Dijon mustard
2 tb Balsamic vinegar
1 c Corn oil
1 Lime or to taste; juice of
Salt to taste


Soak 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.


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