Ancho Mayo Recipes

OLIVE-ANCHOVY MAYO

Steps:

• Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

ANCHO CHILE MAYONNAISE

Steps:

• 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.

SOUTHWESTERN SLIDERS WITH ANCHO MAYONNAISE

Steps:

• To Make The Ancho Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
• To Make The Sliders: Preheat grill to medium-high heat.
• Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt, pepper, cumin and smoked paprika.
• Place the sliders on the grill. Cook about 4 to 5 minutes and then flip and cook another 4 minutes. Top with cheese and close the grill, allowing the cheese to melt.
• Place the slider on mini burger buns and top with ancho mayonnaise and any other desired toppings.