Basic Sauces

If you don't have the magic bullet, you can use a food processor... but again, I HIGHLY recommend making it easier for yourself and just getting this awesome tool. These are all made in the bullet in a matter of seconds. How can you beat that...?

Basic Mayonnaise
Blend in the bullet with the flat whipping blade equal parts egg and extra-light tasting olive oil with a pinch of salt. If you don't feel like it tastes like the stuff in the jar, you can add a splash of apple cider vinegar and squirt of mustard. Also, when the oil gets cooled in the fridge it will thicken up... but you can add more oil if you really want peaks.

Ranch Dressing
Blend with the flat whipping blade basic mayo with equal parts garlic powder, onion powder and dill. For a one egg batch, start with about 1/8 of a tsp of each and add more if you want more flavor. Also, the more salt you add, the more it will taste like the stuff straight out of the bottle. Big shocker there.

Dressing Variations
To the ranch dressing, add an one or more of the following:
-one fully ripened avocado
-roasted red pepper
-lemon juice
-balsamic vinegar
-dijon mustard- also good in combination with balsamic
-roasted garlic

Ketchup
1 whole can of organic stewed tomatoes blended until smooth in the bullet with:

1 tbsp. of white vinegar or balsamic

1/8 tsp of ground cloves
2 tbsp. of xylitol
1 tsp sea salt

1 tbsp of apple cider (not totally necessary, but I had some)  

2 of the tiny scoops of stevia extract the spoon that comes in the container (probably about 1/8 tsp.)

Boil it all on the stove until it reduces and thickens... add more salt to taste.
I may have also added a tbs. of coffee because I find it makes things taste richer. Definitely cool a little spoonful and taste it to make sure it is the way you want. It only gets better when it is cooled off!

Dairy-Free Alfredo
Using the basic mayo recipe and adding some lemon juice and garlic, whip it up in the bullet. Pour the mix into a sauce pan and whip it with a whisk while heating slowly. It will thicken and you will know when it is done. It takes some practice, but as long as you are continually moving the sauce around and not heating too quickly, it will keep a nice smooth texture. As soon as it is ready, pour it over your veggies, noodles, etc...

Creamy Tomato Sauce
Using the same method and recipe as above, add some organic tomato sauce and check the flavor before it has heated and thickened. If this is a sauce you've eaten often, you will know when it's the right consistency.

Russian Dressing
Use the mayo base and add ketchup, a squirt of mustard and some organic pickle relish or chopped pickles.

BBQ Sauce

Steak Sauce

Hollandaise Sauce

Dairy-Free Hollandaise Sauce
3 eggs
2 1/2 tbs organic lemon juice
1/2 cup lard or extra light tasting olive oil
A pinch of organic paprika
Salt to taste
Whisk everything in a sauce pan on low heat until it thickens.

Deviled Egg Mix (to add to yolks)
Use the basic ranch dressing mixing in the bullet and add:
1 tbsp organic mustard (yellow, stoneground, horseradish... it's up to you)
1/2 tsp organic lemon juice
1/2 tsp organic apple cider vinegar
1/4 tsp paprika
-Makes enough for 1 dozen eggs deviled. Don't add it all at once. It should be the right consistency with all of this mix added to the yolks, but add it in increments to make sure. It will depend on what size eggs you used. You can also mix in capers, chopped red onions, pickle relish, etc... to give the filling a different taste. Stuff it all into a ziploc bag and cut the corner to pipe it into the eggs.

Taste everything as you go! You know what taste you are looking for! The flavors will also become more noticeable as the ingredients sit together longer.
This list of sauces will grow as I continue to create more and get requests for specific recipes.

Crème fraiche

I generally don't follow recipes exactly when I am experimenting in the kitchen which causes problems if I want to recreate something again later. It also makes it a little more difficult for me to get things written down to share with others. Then again, that is another purpose for this blog. Needless to say, I can't exactly remember where I read about making your own Crème fraiche. But between a magazine article and some different recipes found online I gathered that if I just put 4 tablespoons of high quality organic cultured buttermilk into a mason jar with a pint of organic heavy cream, let it sit covered (with a paper towel) on a countertop until the same time the next day, lo and behold... I have crème fraiche.
I told a friend of mine that I made my own hollandaise with my homemade crème fraiche and she asked "What is crème fraiche?" I said "fresh cream." This made her feel a little stupid because she thought it was something more elaborate and fancy than that. I told her that it is fancy and that's all there is to it because I don't really know what all the hubbub is about, except that it is expensive, hard to find and tastes amazingly fancy!

Eggs Benedict (Grain-Free)

Let me tell you, I did not eat this well before I was primal. But now, it's bacon every day and if not that, eggs benedict. Or better yet, both!

This hollandaise is a sauce made with crème fraiche, for lack of a better use of my experimental homemade batch of it.

Wow, what a lucky experiment! By the way, I put a spoonful in my butternut squash "home-fries" this morning and was blown away...

More on homemade crème fraiche later.

Hollandaise sauce

3 pastured egg yolks (save the whites for the biscuits)

2 1/2 tbs organic lemon juice

1 cup grass-fed organic butter

1 cup crème fraiche

a pinch of sea salt

-Whip the egg yolks and lemon in a food processor while you melt the butter

-Add the butter slowly to the lemon/egg mixture while processing

-Add the crème fraiche to that, a tablespoon at a time

-Salt to taste

-Use right away storing the remainder in a mason or glass jar (because you can stick the jar in a hot water bath later to reheat) It will definitely thicken as it cools.

The "buttermilk biscuit" recipe comes from Maria Emmerich- we definitely thank you!

This works out perfectly because you can make several biscuits and have eggs benedict every day until they and the sauce runs out.

Biscuits

1 1/2 tbs grass-fed organic butter (or homemade lard)

1 cup blanched almond flour

1/4 tsp sea salt

1 tbs baking powder (Grain Free)

4 egg whites

* I also add parsley, garlic power and onion powder (about 1 tsp altogether)

Preheat oven to 400 degrees Fahrenheit. Grease a medium sized muffin pan. Whip egg whites until fluffy, but not stiff. In a separate bowl, sift the baking powder into the almond flour. Then add the butter and salt. Slowly fold in the almond mixture to the egg whites. Bake for 12-15 minutes. Serves 8.

Now for the final results!

I cooked a couple pieces of homemade bacon, sautéed some green onions and warmed up a couple slices of tomato in a pan. Then I layered this on top of the biscuit, set a poached egg on top and poured hollandaise until my heart's content. A little parsley for garnish and I ate like a queen.

You can use anything you like, obviously. I do also recommend a salmon burger with all the fixings on top for a heartier eggs benedict. You will have enough to experiment for a couple of days!