Title: Ancho chili mayonnaise
 Categories: *sauces, Mexican, 
      Yield: 1 Servings
 
      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.