I need to make up a posh name for this. I set these to wait half an hour before cooking, so the oatflakes would get moistened and cook better. Meanwhile, back at the sauce..
White wine vinegar taking its first bow, one garlic clove ready to mince, black pepper ready to grind, mayonnaise to add.
I'm only making enough for today's lunch here. That way I can have variety when I have the last of the posh name things.
Soooo, one teaspoon vinegar, three tsps mayonnaise, one minced clove garlic already blended with the pepper. I like to mix spices and flavor ingredients together to blend before adding them in. I do that with spices for soup -- saute them together before adding liquid, makes the flavors bloom.
Then mix them, set ready to use.
Then saute some of the posh things till they're nice and brown both sides. Save the rest to cook tomorrow.
And serve yourself a nice little lunch of, here it comes: beignets aux haricots cannellini et asperges. Presentes avec sauce Boud, aioli, le poivre noir, vinaigre, mayonnaise.
Bean fritters! Only better. The wine vinegar was great here, lovely flavor. This is a pretty cheapish dish. Two servings from one can of beans. Not exactly a dish of poverty though, since you have to have pepper, good vinegar, garlic etc. The kind of flavoring that makes it good to eat.
This is why food banks like donations of condiments, too expensive for their clients to buy, but make all the difference in cheap meal prep. Just sayin'. They also need $$ especially now.
