Group: alt.2eggs.sausage.beans.tomatoes.2toast.largetea.cheerslove · Group Profile
Author: Ben newsamBen newsam Date: Sep 9, 2008 00:01
On Mon, 8 Sep 2008 19:21:13 -0500, "Viva" privacy.net> wrote:
>
>"Ben newsam" gmail.com> wrote in message
>news:qbq5c4tlcva871i77uusada3e103822720@4ax.com...>> On Sat, 6 Sep 2008 08:06:08 -0500, "Viva" privacy.net> wrote:
>>>>>
>>>"Ben newsam" gmail.com> wrote in message
>>>news:opi2c4dpsqhvc42agdbhvtpm0pfmmf2978@4ax.com...>>>> By a happy accident (not having any mayonnaise), I made egg mayonnaise
>>>> with tartare sauce instead. It was much yummier than I had any right
>>>> to expect, and made superb sandwiches (urp!), especially with
>>>> micro-thin slices of tomato in there as well.
>>>>
>>>More detail please, I don't understand. Over here tartar(e) sauce is mayo
>>>mixed with minced onions, sometimes dill pickles. We like it with fish.
>>
>> Yes, that's the stuff. For some reason I had some ready-made stuff in
>> a jar, so I used it.
>>
>Okey-dokey...the 'I made egg mayonnaise' threw me orf.
Oh... right. Er... what we call "egg mayonnaise" is a sandwich filler
made of mashed up hard boiled eggs with the addition of a goodish
dollop of mayonnaise. But as I said, it tastes good with a dollop of
jar-based tartare sauce instead. Divided by a common language, eh?
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