Best 2 Ancho Mayo Recipes

Ancho mayo, a delectable condiment with a delightful smoky and savory flavor, has become a culinary sensation, adding an irresistible touch of zest to a wide array of dishes. This versatile sauce is meticulously crafted by blending ancho chiles, vinegar, oil, and a hint of garlic to achieve a harmonious balance of sweet, tangy, and spicy notes. Whether you prefer to drizzle it over tacos, burgers, sandwiches, or use it as a dip for your favorite appetizers, ancho mayo is guaranteed to elevate any culinary creation.

Here are our top 2 tried and tested recipes!

ANCHO MAYO

Ancho Mayo image

Provided by Food Network Kitchen

Categories condiment

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.

ANCHO CHILE MAYONNAISE

Ancho Chile Mayonnaise image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

4 ancho chiles, wiped clean, toasted (see Note) stemmed, seeded, and finely chopped
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/2 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks
1 1/4 cups olive oil

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.

Tips for Making the Best Ancho Mayo:

Use high-quality ingredients: Start with fresh anchovies, mayonnaise, and olive oil. The better the ingredients, the better the sauce will be.
Don't overdo it on the anchovies: A little goes a long way. Too many anchovies can make the sauce too fishy.
Use a food processor or blender: This will help to create a smooth and creamy sauce.
Taste the sauce as you go: Adjust the seasonings to your liking. You may want to add more anchovies, olive oil, lemon juice, or salt and pepper.
Let the sauce chill: This will allow the flavors to meld together.

Conclusion:

Ancho mayo is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for dipping, spreading, or drizzling. Whether you're making a sandwich, a salad, or a pizza, ancho mayo will add a delicious touch of flavor. So next time you're looking for a new sauce to try, give ancho mayo a try. You won't be disappointed.