Yesterday I wanted something fancy for breakfast because it was Thanksgiving and I had a day off. I decided to make asparagus with poached eggs. Unfortunately, I did not have any butter to make Béchamel sauce, but I still wanted something caloric....and then I had a light bulb moment!
The concept for the sauce below was born entirely from the ingredients I had on hand. If you don't have sour cream, just add more mayonnaise or plain yogurt. If you don't have buttermilk, add a bit of milk or water, or use more lemon juice (you are basically using the liquid to thin out the sauce). This sauce would be great on poached salmon, in a potato salad, or as a dip for your crudités platter.
Creamy Caper & Dill Sauce
1 tablespoon sour cream
2 tablespoons mayonnaise
1 tablespoon buttermilk
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon minced dill
1 tablespoon finely chopped capers
freshly ground pepper
Whisk all ingredients in a bowl and adjust the seasoning.
And now back to my breakfast: Anna blenched asparagus, I poached some eggs, toasted a few slices of wholewheat bread, and we were ready to eat!
A few notes: to poach the eggs, make sure to add some white vinegar to your poaching liquid to help the eggs "keep it together." When blenching asparagus, remember to salt your water very well, and only blench asparagus for a few minutes if not less...everything depends on how young the asparagus is.