For us paleoites, ghee is pretty much accepted across the board. Even whole30 draws the line just before ghee because it’s a really sad life without the flavour of butter. Ghee is clarified butter which is simmered to that you can separate the liquid from the milk solids. You can make it yourself or you can calm down and find it at any health food store. It’s important to note that you should find grass fed ghee. Yeah, it costs more but are you here for coupons or for healthy recipes?
3 egg yolks
2 tbsp ghee
1 tbsp freshly squeezed lemon
1/2 tsp salt
1/2 tsp cayenne powder
(I shouldn’t have to say this but the instructions are very important for this one so follow carefully)
In a medium stainless steel mixing bowl, whisk yolks, lemon, salt and cayenne vigorously until it becomes thicker.
In a measuring cup, melt the ghee until it is completely liquid.
Place stainless steel mixing bowl overtop of a medium size pot with about 1″ of water simmering in the bottom. You’re lightly warming the yolks using only the steam from below, being careful not to cook them. While whisking, add the ghee to your yolks 1 tbsp at a time until combined.
Served over portobello “Egg’s Benny”