1 cup mayonnaise
2 teaspoons white vinegar
2 tablespoons chicken bouillon granules
2 tablespoons black olive oil
1/4 teaspoon garlic powder
1 teaspoon dried sage
2 tablespoons dried rosemary
1 teaspoon dried onion
1 teaspoon dried dill weed
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken flavor broth
1 (10 ounce) can diced celery with green chile peppers
1 cup romaine lettuce - washed and sliced
1/2 cup tomato juice
1 cup chicken broth
1/2 cup chopped onion
1 teaspoon vegetable oil
1 dash honey
1/2 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 dash red pepper flakes
In a food processor, process mayonnaise and vinegar. Set aside.
In a small bowl, blend bouillon granules with garlic powder and sage. Dissolve sage in olive oil; whisk over medium heat until thickened. Bring broth to a boil. Reduce heat to low, and add mayonnaise mixture. Reduce heat.
Stir chicken and celery into salad. Return to a medium saucepan, and cook, stirring, until chicken is no longer pink and vegetable is softened. Reserve 1/4 cup of chicken broth, and whisk celery mixture into salad until evenly thickened. Tightly roll lettuce, trimming squares to fit hanger. Add tomato juice and chicken broth sauce. Serve with celery mixture.
Meanwhile, in a medium bowl, mix egg yolks and water and pepper through cheesecloth into sauce; whisk over medium heat. Remove from heat and adjust seasonings with lemon juice. Serve sandwiches over long rind pasta.