The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Veggie Sauce =

Last night your Mother harvested our asparagus crop. (The asparagus bed is doing great, but the deer like it more than we do. They knocked down part of the stone retaining wall, getting to it.)  So, nothing would do but to whomp up a sauce to go with cooked asparagus. Try this one:

3 hard boiled eggs, chopped fine
1 or 2 Teaspoons Dijon-style or Creole mustard (I like Creole)
9 or 10 Tablespoons Mayonnaise (I like Hellman's)
2 Tablespoons white wine vinegar (red wine vinegar would work fine)

Add, to suit your taste:
cayenne pepper
Threadgill's Veggie Seasoning
Lawry's seasoned salt
Black Pepper

Mix all ingredients in a bowl and whisk until sauce is fairy runny and is a light yellow.

This sauce can be served warm or at room temp.  It can go on a lot of veggies besides asparagus. Try it on your favorite broccoli, cauliflower, green beans, or as a sauce on Eggs Benedict or wherever a Mornay Sauce might be used, such as on cold sliced chicken or turkey.

Now, Bill, this is an easy sauce to make.  You can do this and drink a beer, all at the same time. And, your wife will think you have been cavorting with the elite when you spring it on her.



Back to Main Page