D'Hennish Sauce
A green-speckled white sauce made from whisked egg whites, oil, lemon juice, crushed mustard seeds, and garlic, into which are blended herbs, Capers, and diced cucumbers (pickled or fresh).
The sauce has two variants: the first is more common on the Blessed Isle, and is very thick, heavy in tarragon and light on cucumber. This sauce us used as a dip for several dishes, particularly seafood dumplings, fried fish, and Beef (particularly the D'Hennish Beef which gives the sauce its name).
More commonly seen in the southern Blessed Isle, River Province, and the coastal states along the Inner Sea is a version of the sauce with far heavier use of fresh cucumbers and cucumber water, along with a greater variety of herbs such as scallions and parsley, to produce a far lighter sauce which serves as a creamy chilled soup, though it continues to be used for dipping, accompanied primarily by fried seafood or occasionally Western School Cuisine sashimi.
The sauce bears the name of the D'Hennish, a now-destroyed horse tribe of the South, but in truth it does not originate with them nor within the Cuisine of the Southern Nomads at all: it is very much a product of River Province and Blessed Isle cuisines (amongst the Delzahn nobility in Chiaroscuro, jokes surrounding the idiocy of visitors from the Scarlet Dynasty and The Guild who mistakenly believe it to be a traditional Southern preparation occupy a similar place to Blessed Isle jokes about Threshold attempts to replicate the Pineapple Bun). The sauce is in fact named for the dish which it traditionally accompanied, D’Hennish Beef (likewise not a Southern creation), which consisted of the sauce and a fine cut of Cattle beef, served raw and finely minced… the name likely conceived by some chef in the kitchens of the aristocracy, seeking to evoke a sense of the exotic and the barbaric to her preparation of raw meat and flavoured mayonnaise.