When I was flipping through The Whole30: The 30-Day Guide to Total Health and Food Freedom by Melissa and Dallas Hartwig*, I came across one word that made this brunch-lovin' gal's heart sing: "Hollandaise."
I love hollandaise sauce and thought that this month would be without eggs benedict. Boo. But, the Hartwigs'recipe assured me that, yes, you can make hollandaise with ghee or clarified butter and be Whole30 complaint. Woohoo.
I didn't use their recipe, so I'll give you mine. And, on that note, I've mentioned ghee and clarified butter quite a bit since I launched into this Whole30 Adventure; I should probably post a recipe or tutorial for that. Soon...
- 2 egg yolks
- 3 T lemon juice
- 8 T ghee or clarified, melted
- pinch of fleur de sel or other fake salt
- freshly ground pepper
- hot water, if needed
In the top of the double boiler, whisk together egg yolks and lemon juice. Add the melted ghee or clarified butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If the hollandaise begins to get too thick, add a teaspoon or two of hot water.
Continue whisking until all the ghee is incorporated. Whisk in salt and pepper, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve
I used the hollandaise sauce for a tasty brunch with pan-roasted potatoes...
Wilted spinach and smoked salmon instead of an English muffin...
And there you have my Whole30 compliant eggs benedict with hollandaise sauce!!
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but it helps support my culinary adventures in a small way. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
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