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How I Cured Morgellons Forum Response

NOTE: This is a discussion list reponse to Delicious Ideas for your Dining enjoyment / recipes 2026-2016, LAST TEN YEARS!


Karen

8/2/2022
5:01:46 PM
Hi Everybody,

Here's something I've posted before, but I'm reposting because it was a long time ago. You know how we (used to before we got sick) just open a can of cream of mushroom soup or cream of chicken soup to create recipes? Well...I've figured out a way to create the function of this addition although the taste is a bit different (although very tasty).

These soups add thickness and texture to a casserole, and since we're on low carb, there's not much we can use to thicken a recipe...except...for hollandaise sauce!

Don't be afraid to make this...it sounds fancy, but it's so easy.
You do need to use a double boiler if you have one...but if you don't it's easy to rig one up...just put a glass or ceramic bowl over a pot of simmering water and voila! You have a "double boiler."

Hollandaise sauce is basically just egg yolks, lemon juice, butter, salt, and a pinch of cayenne pepper.

Hollandaise Sauce:

4 egg yolks
One tablespoon of freshly squeezed lemon juice

One half cup (one stick) of melted unsalted Kerry Gold Butter (those actually come in what I call "double wide" sticks, so just cut one in half lengthwise.

Pinch of cayenne pepper

Pinch of salt

Vigorously whisk the egg yolks and lemon juice together in a in a heatproof bowl or the top pan of a double boiler until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.

This is actually very easy...I promise! And...it's so handy for any number of casserole creations you can think of.

As a matter of fact, I'm about to post a recipe using hollandaise sauce right after this one with a creation I put together...it was very tasty!

Love,

Karen
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