Now, creating a hybrid alfredo/pesto sauce isn't such a big deal
using blended hard boiled eggs though was interesting.
This was my clear out
I had old spinach, old milk, old pork, and 3 deviled eggs that I was... completely uncomfortable with eating without recooking (my mom made them and left them at room temperature for a couple hours)
so I threw everything into the blendy and started braising my aging pork
results were atypical, the sauce is creamier and of course thicker, and the mustard my mom used in the eggs is still detectable *shrugs* I might have to do it again in this hybrid sauce, it adds a level, but I'll probably just used hard boiled not deviled.
The color is significantly brighter- I'd say from cream lime to neon. Texture and richness are definitely bumped up.
I dunno kids, you might wanna play with it.
I'd offer you more but lately its been work, more work, FFT, dog's not eating enough, schoolyard crush for a girl that might not remember my name, and allergies
lots and lots of allergies.