Day 3: Adventures in Hollandaise

Posted: March 4, 2012 in Recipes, Whole30
Tags: , , ,

Who doesn’t love hollandaise? Butter and eggs whipped into a deliciously creamy frenzy. Accented by just the slightest tang of fresh lemon.

After reading a great DIY from Nom Nom Paleo on how to make your own ghee, I decided perhaps this would be the answer to my hollandiase prayers.I’ve always used straight up butter for my sauce, however, working through my Whole30 means no buttery goodness for this cowgirl. So to ghee or not to ghee? There really is no question.

The Sauce:

2 Egg Yolks

1/2 cup Kerrygold turned ghee (cut into small chunks)

1 Tbls Fresh Lemon Juice

2-3 Tbls Water (depends on how thick you want your sauce)

Fresh Black Pepper

*Sea Salt if you like

What you’ll need:

Double boiler

or:

Saucepan, filled with about an inch of water

Metal bowl, (just a tad bigger than the saucepan, so the bottom of the bowl does not touch the water)

and

Whisk

How to do it:

Start with separating your yolks and whites. Place the pot with water on med-low heat and bring to a low simmer. Place metal bowl on pot and add yolks. Whisk yolks and slowly incorporate your chunks of ghee. Patience pays off here, don’t rush the ghee. Keep your heat low (to hot=scrambled separated mess). Once your ghee is in, add your water and lemon juice, keep whisking over heat until sauce is desired consistency. Pepper and salt if desired.  You can also add a hint of cayenne for a little kick.

What’s for Dinner:

Asparagus Stuffed Chicken Breasts and  Whipped Cauliflower

40 Minutes, Serves 2 , Oven 400F

*Note-I usually top this dish with the aforementioned sauce of the gods, but my ghee revelation came post meal.

 

 

 

 

 

 

 

 

 

 

The Chicken:

2 Chicken breasts with skin

2 tsp Dijon mustard

16 or so Asparagus spears (depending on diameter)

Pepper

*Sea Salt if you like

The Cauliflower:

1/2 Cauliflower Head (cut into florets)

Ghee

Pepper

*Salt if you like

How to do it:

Preheat oven to 400F. Butterfly your chicken breasts and spread 1 tsp of mustard on each breast. Place half the asparagus on the chicken and fold top over skin side up, securing with toothpicks. Place in baking dish and season with pepper and salt if you choose. Bake for about 40 minutes, or until internal temperature reaches 170F

While the chicken is baking, set up a sauce pan with an inch of water and steamer basket. Add cauliflower and steam over med heat with lid on, until tender. Remove steamer basket and mash cauliflower with ghee and pepper and salt if you like. I like to use my stick blender for this. Set aside.

Now since you already have the pot ready with hot water, you can make your hollandaise sauce per directions above.

Plate your chicken and top with sauce. Enjoy!

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Comments
  1. […] served it up with a little mashed cauliflower and steamed broccoli, but this would go great with just about anything on the side. Thank you Food […]

  2. […] served it up with a little mashed cauliflower and steamed broccoli, but this would go great with just about anything on the side. Thank you Food […]

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