Amber ale is reduced and blended with French’s® Classic Yellow® Mustard, crumbled egg yolk, mayonnaise, a touch of honey and caraway then tossed with julienne of egg white, ham and thin sliced celery. Served on a crusty baguette with lettuce, tomato and thinly sliced smoked cheese.
A classic sandwich renewed and revised with local brew and a whole new look – julienne or pulled ham and egg whites. Cooking with beer is trendy and caraway is trending in the inception phase of the flavor trend curve.
For Brew Pub Ham & Egg Salad:
Cook and separate 8 hard boiled eggs. Combine reduced ale, just 4 of the cooked egg yolks, 5 Tbsp. mayonnaise, caraway and salt & pepper to tastes. Puree in a blender or food processor.
Blend above dressing with 4 reserved egg yolks, all 8 egg whites, ham and celery. Hold refrigerated for service. Yields 6 cups, 2-1/2 lb.
To Build Sandwich:
With a serrated sandwich spreader or small knife, hollow out some of the bread in the top half of the bun. Spread 1 Tbsp. mayonnaise on top of baguette. Cover with lettuce, tomato, 1/2 cup Brew Pub Ham & Egg Salad and cheese.
Tips . Hints . Variations
Reduced beer and ales slowly and by about 50% to intensify the flavors and cook off the alcohol without destroying the fragrant flavors.
The egg yolk pureed into the sauce adds flavor and thickens the sauce.
Hollowing out the top of a baguette or hoagie bun leaves more space for fillings and is easier to eat.
For a nice homemade crouton; slice this scrap bread and lightly season with butter or olive oil, garlic and herbs then bake until crispy.
Other optional additions to this salad mixture are chopped capers, pickles or herbs like dill.
Crisp crumbled bacon is a nice topical addition when it’s added at service so it retains its crispness.