Name: Black Pepper Sabayon on Asparagus Spears
Yield: Makes about 1 cup
Ingredients: 1 tablespoon whole black peppercorns; 2 tablespoons finely chopped white onion; 1/2 cup mayonnaise; 1/3 cup sour cream; 2 tablespoons whipping cream; 1 teaspoon white wine vinegar; 2 pounds large asparagus spears, trimmed; Lemon wedges

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible."

This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it ups the ante on vegetables.

Recipe notes

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