What could be used as a savoury custard to serve with a savoury jam roly-poly?

Question

I'm not mad, you know.

I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to work in the actual order, which mostly means making a savoury dessert and a sweet starter.

Honestly, i'm really not mad. I've been tested.

For the savoury dessert, i plan to make that celebrated stodgy English treat, jam roly-poly. To make it savoury, i will use something like red pesto instead of jam. Or it might be a savoury version of some other suet pudding - spotted dick or figgie hobbin with olives instead of currants, perhaps.

Pudding needs custard. What can i use as a savoury custard?

One option is simply to make a savoury custard. Cream, eggs, no sugar, and perhaps black pepper instead of vanilla. Would that work from a purely physico-chemical point of view? Would it be disgusting? Apparently it works on top of moussaka, but that's a baked custard.

How about a Béchamel sauce, or some derivative of it? Perhaps with some cheese, to make it a custardy yellow and give it more interest?

A Hollandaise sauce might be the closest thing to a savoury custard, what with having eggs in. I've never made one, though, and it looks too difficult for me.

Any thoughts?

Answer

Why not make a thick cream sauce, like an Alfredo or some such?

It's basically some cream with some white wine and maybe a little flour. You can add some parmesan to it, if you want it a little thicker and yellower.

I'm not sure what would happen if you beat an egg into it as well, but it might be worth a chance.

I'd also consider using beetroot for the filling. It has a very satisfying red colour, and it's a little sweet in itself, which should go well.

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