This is a simple yet rich sauce that takes advantage of all of the abundance of farm fresh eggs this time of year, and an easy alternative to making fussy hollandaise sauce. The sauce is great for so many different recipes… a sandwich spread, vegetable dipping, or even on meat or fish from the grill. Since the yolks are added raw for extra nutrition, ensure that the source of your eggs are super fresh. I get mine from a few different neighbors and farms around my area. The yolks are almost bright orange so they make this sauce a deep yellow!
Don’t be afraid of the fat in this recipe… it’s full of good fats and tons of nutrients, especially if you use homemade mayonnaise partly made with coconut oil.
With any leftover egg whites, be sure to make my version of macaroons which I named “Kimaroons”.
Did you find another great use of this simple sauce recipe? Please let us know in the comments!
Egg Mustard Sauce
Makes 1 cup
Page in NT: 143
- 1/2 cup mayonnaise
- 2-3 egg yolks
- 1 Tablespoon Dijon-type mustard
- 2 Tablespoons snipped dill (I used chives since I’m growing them right now)
- celtic sea salt and pepper
- Blend mayonnaise, egg yolks, mustard and dill together.
- Season to taste.