Place 1 large (5 to 6-inch) dried red New Mexico or
California chile in a 9-inch square baking pan
Bake in
a 300F oven until chile smells toasted (about 4 minutes)
Let cool slightly
Discard stem and seeds
Crumble
chile into small pieces.
In a blender, combine chile pieces, 1 tablespoon hot
water, 1/2 teaspoon ground cumin, 2 teaspoons lemon
juice, and 1 egg yolk
Puree until smooth
With blender
on high speed, slowly add 1/2 cup (1/4 pound) melted
butter or margarine in a slow, steady stream, until well
blended
Use hot or at room temperature for Eggs
Benedict or fish dishes
