[Sca-cooks] Dayboards

[Elaine Koogler]

The one I used is from Taillevent, and yes, it is similar.  It does have
several more ingredients, however.  We did make it up ahead of time...a good
thing whenever possible, for sauces, etc. as it allows the flavors to meld.
You could do this as much as a week prior to the event.

Kiri

On Thu, Apr 9, 2009 at 10:22 AM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> This may be a similar recipe to what Kiri suggested, but when I think
> cold chicken or pork, I think of a sage/ginger sauce that's in To Take
> A Thousand Eggs. I make it with 6 hard boiled egg yolks, a good chunk
> of fresh ginger (peeled), and a few fresh sage leaves. This gets
> whirred in a food processor with enough red wine vinegar to the
> consistency you want, and seasoned with salt and pepper. Seems to be a
> popular sauce around here - every once in a while, I get a request
> from someone for the "Holy Crap Sauce" (dubbed as such by newly Sir
> Donas - I warned people it was sharp with vinegar, and not everyone
> listened).
>
>