I tried to make mayonnaise again, and failed again. It didn’t “set” into mayonnaise, but just, you know, sat there looking like cake batter. So I got the previous failed batch out of the refrigerator and mixed it with the current failed batch.

Then I thought, “I’m not gonna totally waste all this. I’ll heat it up and give it to the dog–sucks to be a dog.”

So I put it into the microwave for a minute and took it out and stirred it up…and the heat had thickened it. I tasted it and found it good. I thought, “Sorry, dog–sucks to be a dog.” And I put it back into the refrigerator.

Our cucumbers are producing, so I cut one up into salted water with some dill weed in it and refrigerated it until supper. Then I drained the slices, put them into little bowls and topped them with the sauce.

It was quite good, actually, though tart because of the lemon juice in the first batch and vinegar in the second batch, and peppery from the white pepper I put into the second batch with, perhaps, rather too heavy a hand.

Now, mayonnaise is a cold sauce. Hollandaise, which is a cooked sauce, is made with butter and this was made with olive and canola oils. So what have I made? Maholla Sauce sounds nice.

Does anyone know of an officially known and named cooked sauce made with egg, oil and acidic liquid? If not, I just invented Maholla Sauce! Gonna have some on hard-boiled eggs for lunch!

MA

writing prompt: Write a scene where a person eats food he/she prepared for a dog. Why does he/she do it?

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