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Post by mickeylin on Jan 10, 2013 9:23:17 GMT -5
I found a yummy solution to all those egg yolks I have accumulated making E meals (mostly the THM pancakes). Hollandaise Sauce! We had fried eggs this morning with hollandaise sauce. I was able to use up 8. I think I will make another double batch for the fridge for another morning. That way my yolks dont go bad. My recipe comes out of a low carb book called 500 Low-Carb Recipes by Dana Carpender. The recipe is 1/2 C butter, 4 egg yolks, 1 T lemon juice, white pepper. Heat butter to a bubble over low heat. Put egg yolks, lemon juice and pepper in a blender. When butter is bubbling, start the blender. Without giving the butter time to cool, slowly pour it into the blender. Whir for several seconds and its done. I have several favorite recipes from this book. We had a Jambalaya recipe from this book last night that uses cauliflower rice. It is awesome! I am looking forward to the new DVD and cookbook from Pearl and Serene!!
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Post by steffanie3 on Jan 10, 2013 11:56:20 GMT -5
Oh yum My boys would love this too.
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Post by Emily on Jan 11, 2013 13:26:26 GMT -5
Great idea.
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family
Junior Member
Posts: 130
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Post by family on Jan 13, 2013 17:19:22 GMT -5
i love hollandaise, this one is similar but my favorite (maybe because i'm not a lemon fan):
satisfying with eggs benedict, two poached eggs, ham, over a portabella mushroom! d-lish
6 xl egg yolks 1 cup warm butter, melted 1 tsp herb vinegar (any) 2 shots of tabasco or other hot sauce 1/4 tsp salt 1Tbs water
put yolks in blender, blend on low (speed 2/3) for a minute. while blender is on low, add warm butter. when you’ve added half of the warm butter add the 1Tbs cold water and continue to blend. add the salt, tabasco and vinegar and blend until thickened.
serve
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