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  #16   ^
Old Fri, Feb-03-17, 12:39
Robin120's Avatar
Robin120 Robin120 is offline
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Posts: 4,040
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
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I was thinking custard, too
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  #17   ^
Old Thu, Jan-25-18, 15:13
Meetow Kim Meetow Kim is offline
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Posts: 164
 
Plan: Atkins Concept
Stats: 225/190/175 Male 70.5"
BF:
Progress: 70%
Location: Central Virginia
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I realize I'm reviving and old thread here. Not much activity on the Kitchen talk forum around here since I've joined up.

JEY100 suggested Bearnaise to me when I first came here and I was sniveling about all the foods I couldn't eat. She was reminding me of all the foods I COULD eat, which is a much better frame of reference!

I have made microwave hollandaise sauce for years but once I found the microwave version, I used it even more. You have to be patient and careful, but its fast. It's not quite the double boiler quality...but the double boiler is a pain and you can mess that up too. Blender hollandaise is easy, but there's a blender to clean! This does take a small bowl and a small measuring cup I use to melt the butter...in the microwave. Small footprint in the dishwasher.

The recipe in my hardback cookbook says to heat in the microwave 15 seconds at a time until you get it right. This one says only hit it once, but the same concept.

http://allrecipes.com/recipe/233971...-the-microwave/


Here's a Bernaise version.

http://allrecipes.com/recipe/57708/bearnaise-sauce-ii/

I'm going to try this over some keto mock bread coating baked chicken tomorrow night. What I like about this is you can tweak the seasonings however you want for whatever type of food you are topping with it. I read here that some say tarragon is a must, and I'm sure that is technically true and my wife loves tarragon, so lets just call it a "rich buttery sauce" when we change the flavor profile...eh? I'm a stickler for what we "call" things, so I'm just practicing what I preach!

The cream adds 2 grams of carbs, but this recipe (above) is 4 servings, so not even an induction killer...for Atkins at least...

Here is the micro-hollandaise recipe from my cookbook, I think its my southern living cookbook, but I'll double check and edit if thats wrong:

1/2 cup butter
2 egg yolks
1 tbls milk (or cream) =1g carbs
2 tsp fresh lemon juice= about .666g carbs
1/8 tsp salt
dash white pepper

Melt butter in microwave in separate dish. I use a small pyrex measuring cup.

Whisk remaining ingredients together in small bowl. I use glass so I can see through it to know I have a complete whisking job...not stuff stuck to the sides.

While continuing to whisk with one hand, slowly drizzle the hot butter in to the bowl of the other ingredients until completely blended

Microwave on 50% power 45 seconds, or more in 15 second intervals depending on your microwave. Mine is really old so it can take a minute or more. Whisking well each time you stop the microwave. That's 15 seconds each time, not 45 seconds then 15 seconds each

The directions say if you break the sauce (it looks curdled/separated), add a bit of water and whisk vigorously. I have found if you are super careful that wont usually happen, but it has to me on occasion when I get slack about watching it and try to microwave at longer intervals. Sometimes I'm a dummy.

This usually makes more than 2 servings, but it's hard not to eat it all! I cant wait to make some keto English muffins and have some Eggs Benedict! My other favorite is to put this on griddled asparagus

Last edited by Meetow Kim : Fri, Jan-26-18 at 10:11.
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  #18   ^
Old Thu, Jan-25-18, 16:22
Verbena Verbena is offline
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Posts: 821
 
Plan: My own
Stats: 186/155/150 Female 5'4"
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Progress: 86%
Location: SW PNW
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Did you forget the egg yolks?
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  #19   ^
Old Fri, Jan-26-18, 10:02
Meetow Kim Meetow Kim is offline
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Posts: 164
 
Plan: Atkins Concept
Stats: 225/190/175 Male 70.5"
BF:
Progress: 70%
Location: Central Virginia
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I sure did! Kind of defeats the purpose doesn't it! Duh!

Edited!

Like I said, "Sometimes I'm a dummy. "

Last edited by Meetow Kim : Fri, Jan-26-18 at 10:11.
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  #20   ^
Old Tue, Mar-27-18, 12:21
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,229
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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I like to add extra yolks to my scrambled eggs the next day for breakfast. Makes them taste sooooo good!
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  #21   ^
Old Wed, Apr-11-18, 15:48
Susan70 Susan70 is offline
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Posts: 85
 
Plan: LC, IF
Stats: 256/210/190 Female 66 inches
BF:
Progress: 70%
Location: Upper Midwest
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Old thread, but I'll add my opinion.

Simple---Eat the yolks; that is where all the nutrition is:

fat-soluble vitamins A, D, K2, plus choline, serine, lutein, zeaxanthin.

The old business about only eating the whites for health was a lie. Many books discuss this.

I frequently toss the white and add the extra yolk.
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