I just received my new order of OMGhee in the mail. I. COULD. NOT. WAIT. When I ran out of my ghee I had to use coconut oil to cook again and once you go ghee, you can’t go back. I’ve tried different brands of ghee before and they were just okay. After tasting this OMGhee brand… it’s just unreal. The flavor and richness of the clarified butter is so delicious. They make small batches at a time and it tastes like it’s made with Paleo love.
The guys over at OMGhee are pretty amazing, they even threw in an extra jar for me. ;) Love those guys! Their company is legit.
I read that their ghee tastes different during the different seasons because of the cows. So I decided to taste-test this new batch and compare it with the previous batch. It tastes and smells like CARAMEL! I kid you not. SERIOUSLY. CARAMEL. And yes. I am eating butter in that picture. #fingerpop
Ok guuuuuuuys. I don’t usually like to make complicated dishes or recipes. And by complicated, I mean, having to measure ANYTHING at all. I’m just not that girl. I throw things on the stove with no idea what I’m going to do with it, then I stare at my spice drawer and just sprinkle on anything I feel like.
My bro saw me eating butter in the kitchen and thought about a recipe he saw once that used ghee: hollandaise sauce! So we decided to whip up a batch without any idea of what we were going to pour it on. He did all the work, FYI.
What happened next was………AH.mazing. This hollandaise sauce tasted like a citrusy caramel cream sauce. I’ve never tasted anything like it. What really MADE this sauce was the ghee. THANK YOU OMGHEE. Seriously, holy shit. #obsessed
- 3 egg yolks
- 1 tbsp freshly squeezed lemon juice
- a little less than 1/2 cup ghee (I know my measurements are great)
- pinch of cayenne pepper
- pinch of salt
- few pinches of paprika
- few pinches of black pepper
- Whisk egg yolks & lemon juice in a steel or glass bowl
- Whisk until mixture thickens, almost doubles in volume
- Place bowl over saucepan of boiling water (or use a double boiler)
- Water should not be touching bottom of bowl
- Continue whisking, not letting eggs get too hot otherwise they will scramble
- Drizzle in melted ghee slowly and continue whisking until mixture thickens and almost doubles in volume again
- Remove from heat
- Mix in cayenne, paprika, salt & pepper
- Cover until ready to use for your dish
- It may thicken while you wait, so you can add in a few drops of hot water and mix before serving
I couldn’t make the traditional eggs benedict that hollandaise sauce is usually served over, so I made some chighs (chicken thighs) and a carrot slaw. Random combo, I know, but I didn’t have much else in the fridge.
I cooked the chighs in ghee, garlic pow, onion pow, thyme, rosemary, pepper and paprika.
The carrot slaw was cooked with onion powder and a little apple cider vinegar. I poured the hollandaise sauce over everything. I didn’t take a picture of my dish because I drowned my food in sauce. I drank my dinner.
I finally got my callused hands on a pair of Oly shoes. Reebok Lifters to be exact. After wearing them yesterday, I PR’ed on my snatch and clean & jerk. They really help keep you grounded! Love them so far.
Oh yah, here was my breakfast: chicken apple sausage, portobello, kale and spinach 3 egg scramble.