Hollandaise Sauce

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The rule of thumb for Hollandaise sauce, is one egg yolk per serving. Seeing that I made six servings for my Eggs Benedict recipe, I have decided to use 6 yolks. We reserved the whites for another recipe. This would be a perfect opportunity to make a meringue pie, or macaroon cookies. 


This was my first time to make Hollandaise sauce, and Eggs Benedict. It turned out successful, except that I made the sauce before the eggs were done, and my sauce hardened a little, because it sat on the side for a few minutes. With out thinking I threw some of the sauce in a bowl and put in the microwave to liquify my sauce… :-) Needless to say that was a fail, and a scrambled my Hollandaise sauce after all. So lesson learned, don't let your Hollandaise sauce sit to set, and don't microwave…


Ingredients:

• 2 tablespoons of juice of a lemon
• 3/4 cup of  Clarified Organic Kerrygold  Butter
• 6 egg yolks
• Pinch of Cayenne, and paprika
• 1 teaspoon of salt

Directions:

In a skillet boil water. In a stainless steel bowl, add egg yolks and lemon juice. Hold steel bowl over boiling water, but carefully do not let the bowl touch the water. Rigorously whisk, yolk sauce will thicken, whisk as fast as possible so eggs will not get over heated and scramble. Once yolks are looking like a thick sauce, add clarified butter. Slowly, and in segments. Whisking rapidly, until all butter is added. Add salt and spices. Drizzle neatly over Eggs Benedict.  

Serve and enjoy!

Click Here for Eggs Benedict

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Eggs Benedict

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Primitive Foodie, is going Irish for a month. Paleo Irish that is. For fun, we are connecting back to our ancestral roots, and cooking with foods that our grandparents would have cooked with. Growing up with a grandfather that was Irish, the cuisine and culture was ingrained in me as a "wee little one".  At my grandparents house, the meals were Irish, the Gaelic was spoken, and the heritage strong. It has been a long time since I have connected with that, and since I have gone Paleo, I avoided most of the dishes, due to the starches. Ireland cooking, however does not have to include a lot of starches. You can be paleo and enjoy foods from around the world and this is what we hope to prove by this experiment. Not to limit ourselves, and be creative as possible in our lives.  WE will be creating dishes that incorporate a lot of the Irish food, while staying focused on healthy eating. On our list, there will be a lot of Breakfast items, as that is one of my favorite meals to cook! 

Ingredients:

• 6 slices of Canadian Bacon, or BACON!!
• 6 Duchess potatoes
• 6 eggs
• 2 teaspoons of white vinegar 
• Hollandaise Sauce
• Salt and pepper to taste
• 1 tablespoon of parsley

Directions:

In a skillet brown bacon, slightly. Set aside for later. Fill a skillet half way with water, and add vinegar. Heat to a boiling. Carefully, break eggs one by one into skillet of water. Simmer eggs for 4 minutes on low, while carefully stirring the water around the eggs, paying close attention not to break the yolks. 

Remove eggs, carefully, from skillet with a slotted ladle spoon. 

Assemble, Duchess potato, top with bacon, Eggs benedict, and Hollandaise sauce. 

My Hollandaise Sauce 

Serve and enjoy! 

To make this even more of an Irish dish add Cod!

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