November 18th 2025
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WellBeing Magazine
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So many cultures around the world will pair a simple vegetable with a suitable sauce to create a delicious pre-dinner snack or entree. Think crudité in Europe, a plate of asparagus with hollandaise, or an artichoke consumed with a bowl of melted salty butter. When the season changes and new vegetables begin to emerge at the farmers markets, it’s a great time to champion them with a fun sauce. This recipe is inspired by two of my favourites — mayo and hollandaise — to create a kind of “gheeonnaise”. Resist the temptation to use the shop-bought sauce in your fridge … you will thank me later! When buying vegetables, buy what looks good at the markets (even a whole plate of one vegetable is fine!). Look out for small turnips, radish, parsnips, carrots, leeks, spring garlic, broccolini, asparagus, baby fennel, peas or beans, and even lettuce works amazingly well.
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