Today’s dinner consisted of 3 slices of protein bread (my creation based on 9-grain flour and 4 big scoops of casein protein) and 4 egg whites seasoned with oregano, ground chipotle pepper, garlic, and ketchup (tastes kind of like a pizza).
I go through a ton of eggs and at times feel bad for chucking all of the yolks so today I decided to make something special for when I’m off diet:
Bearnaise Sauce!
* 1/4 cup red wine vinegar
* 2 tablespoons minced shallot or onion
* 1 tablespoon dried tarragon
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 4 egg yolks
* 1/2 cup hot melted butter or margarine
DIRECTIONS
1. Combine the vinegar, shallots, tarragon, garlic salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is boiling. Remove from heat.
2. Have the egg yolks beaten lightly in a cup and ready to roll.
3. Stirring the whole time, pour the melted butter into the mixture. Next, slowly beat in the egg yolks. The mixture will thicken and turn a pale yellow color.
Since I can’t really have any while on diet, I let it cool, spooned it into a plastic sandwich bag, and stored in my freezer. Otherwise, if you are normal you can serve this on salmon, steak, etc. Delish!
Tags: black pepper, butter or margarine, casein protein, egg whites, egg yolks, grain flour, high heat, ketchup, melted butter, pale yellow color, plastic sandwich, protein bread, red wine vinegar, salmon steak, salt and pepper, saucepan, scoops, shallot, teaspoon garlic salt, whole time
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