Creamy cauliflower sauce

Creamy cauliflower sauce

• 4 Tbs. butter
• 8 cloves garlic, minced
• 4 c. cauliflower, chopped (about 1/2 head)
• 1 to 2 c. cooked cannellini beans (white beans), drained
• 1/2 tsp. sea salt
• 1/8 tsp. nutmeg
• ~1/4 to 1/2 c. heavy cream

Saute the garlic in the butter on low heat for ~10 min. (do not brown). Boil the cauliflower in water for ~15 min.  Place everything in the food processor and blend until smooth.  Serve over pasta or rice, etc…

Mayonnaise

Mayonnaise

• 1 chicken egg yolk
• 1 chicken egg
• 2 Tbs. lemon juice
• 1/2 tsp. sea salt
• 1 Tbs. whey (optional)
• 1/2 c. “light” olive oil
• 1/2 c. refined coconut oil

Mix the egg yolk, egg, lemon juice, sea salt, and whey in the food processor for 30 sec.  Add the oil using the drip cup on top of the processor and leave on until mixed throughout.  Adjust flavoring by adding more salt or lemon juice.  If using whey, leave at room temperature in a covered jar for 7 hours, then refrigerate.  Good for up to 2 weeks.

With Duck Eggs

3 duck egg yolks
1 tbs. whey
1 tbs. lemon juice
1 tbs. apple cider vinegar
1 tsp. dijon mustard
1/8 tsp. salt
1 c. oil

immersion blender in tall jar
let sit covered at room temp for 7 hours, store in fridge