Peach And Green Olive Mayo Sauce

Canned sliced peaches and pimento stuffed green olives blended with Elmhurst Milked Walnuts (walnut milk made with only walnuts and water).

A simple milk, simply seasoned with garlic, onion, turmeric and smoked paprika. Simply thickened with guar gum and xanthan gum powders.

Use hot or cold – as a spread or dipping sauce for veg meats, veg eggs, or for tossed salads, even spread it on a sandwich!

Delicate comes to mind – delicate with a spark!

Makes 3-3/4 cups

1-1/2 c. Elmhurst Milked Walnuts

14.5 oz. can sliced peaches, no sugar, including liquid from can

1/2 c. jumbo pimento stuffed green olives

1/2 c. olive juice from jar

2 t. liguid smoke

1 t. garlic powder

1 t. onion powder

1 t. smoked paprika

light sprinkle red cayenne pepper

1/2 t. malic acid – for acidic taste

1 t. guar gum powder

1/2 t. xanthan gum powder

3 T. extra virgin olive oil

1- Combine walnut milk, peaches includ. liquid from can, olive, includ. juice from jar till mostly smooth.

2- Add smoke, garlic and onion powders, smoked paprika, red cayenne pepper and malic acid, blend again till very smooth.

3- Add guar gum, pulse, then process till thickened, about 30 seconds.

4- Add xanthan gum, pulse, then process till thickened more, about 30 seconds.

5- Let set about 15 minutes to further thickening.

6- Return and add olive oil, pulse, then process about 30 seconds longer.

7- Transfer to lidded jars and refrigerate till cold and set – overnight is best.

My first try, beyond the dipping spoon, was with JUST EGG FOLDS. Top a thawed egg fold with Peach And Green Olive Mayo Sauce, microwave 30 seconds or till hot. Squirt with ketchup and eat.

Second time I topped baked beans with a thawed egg fold, then topped with Peach And Green Olive Mayo Sauce and microwaved till hot.

Notes: No salt is needed due to the olives and olive juice.

Remember never to throw away the olive juice from the olives; it’s a great flavoring addition to most sauces. If you can eat the olive, you can eat the brine.

Elmhurst Milked Walnuts. They are what they say they are: walnuts and water, pure. Don’t let the color fool you. Beige is good. Ever see a pure white walnut? didn’t think so. When you do, you know it’s been altered.

I see value in gums from plants, even gums processed into powders. To me they help line the digestive system, coating it, rather than contributing to the dry rub effect; the content leaves as it should, in a glide rather than a storm.