Everything Sauce

The Yucca whipplei are producing, producing, producing right now! The above photo shows the unopened flowers on the right, opened flowers in the middle, and mature fruits on the left. I had my first taste of the fruits yesterday. I put some of them directly on the grill, and some were broiled in the oven for about 20 minutes. Scrape out the inside seeds and cover with a little bit of Chef Bob’s Everything Sauce. This sauce below is delicious, and very versatile…like a hollandaise.

Chef Bob’s Everything Sauce

1 c chicken stock
juice of 1/2 lemon
1 t dried California sagebrush, chopped finely
pinch of hot pepper seasoning
5 T cold butter, diced

Combine stock, lemon juice, California sagebrush and hot pepper seasoning in sauce pot. Boil until reduced to 1/2 of original amount. Remove from heat and slowly stir in butter until melted. Sauce should be velvety, then add salt.

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