I love this velvety sauce and was trying to come up with a dairy free version for our Whole30 challenge. This works beautifully and quite frankly, I like it better than the dairy version. This versatile sauce can be served over any kind of veggie but Brussels sprouts, broccoli and asparagus are our favorites. The crab version is great over fish and fantastic on a grilled steak.Try it out, I don’t think you’ll be disappointed!
Ingredients
2 large eggs, beaten ½ cup coconut cream (make sure you get some of the heavy stuff) ¼ tsp salt ¼ tsp freshly ground nutmeg ½ lemon squeezed (about 1 ½ Tbs) 2-3 Tbs Ghee
1 cup picked through and drained crab meat (optional)
Directions
Place eggs through lemon juice over a double boiler (aka a glass bowl over a pot of hot water). Cook a stir frequently until the mixture thickens, then add ghee one tablespoon at a time whisking until incorporated.
For the crab variation add crab meat and heat through.
Updated 1-17-2013
Copyright © 2013 “The Culinary Cave Dad”
