I almost didn’t watch this video but am I glad I hit play - so easy but incredibly versatile. I think it will add an impressive dimension to steamed veggies.
this is happening this week bud.for the love of god thank you.your the BEST i make your stuff all the time.And as you know I follow you and have mass respect for your time,efforts and honesty.thank you buddy😊
Steve, I saw this in my last issue of Cook's Illustrated and was planning on trying it. Since going carnivore in February, I have been doing this with any steak I'm cooking. If doing it sous vide, I add the drippings to the pan after the steak has been seared. I allow the drippings to caramelize in the pan. Then I deglaze the pan with the 3 Tbsp. Water, scraping up the fond. Then I turn off the heat and add 1 stick of butter by Tbsp. whisking to emulsify. It is a wonderful sauce for the steak. I've used it for pork chops and even for ham. IT also ups my fat ratio in a way most pleasant.
Yep, it was definitely worth the wait. Now that I have effectively drooled all over my shirt, I have saved the video to my "keto recipes to try" and will definitely make this very soon. First variation that came to mind was some lemon pepper to put on chicken wings 🤤🤤🤤
as usual another excellent and informative video. You really are great and I appreciate all of the information that you give to us. You are definitely one of the better keto channels on TH-cam. Thank you so much for all that you contribute.
Great video! As well as providing more than one example (versions for scallops versus beef tenderloin), I really appreciate the technical details with respect to critical temperatures to keep the emulsion stable as well as forewarning of what to expect if refrigerating leftover sauces and how to utilize those to make flavoured clarified butters. I've been having problems making simple pan sauces sometimes, but now, understanding the critical 190 F threshold, I'm anxious to give those another try.
Steve, You had me at butter!!….I’ll be dreaming of an out-of-this-world way of flavouring le beurre monté…I really love the idea of butter infused with truffle❤️ Yummers!!! Thanks, Steve.
I love the sauce consistency of this method which makes it cling better to the food. Definitely making this for steak and burger nights! I have to say I was drooling over that big jar of dried gourmet mushrooms and picturing those piled on my steak with the beurre monte drizzled over! Thanks for sharing!
I've never made a clarified butter that turned out this well. I've found that the milk solids start to brown and it's a pain filtering. This method seems to coagulate the milk solids much better and at a lower temperature. Making and breaking this sauce will be my "go to" method for clarified butter from now on. And I used the clarified butter last night to sear and baste some NY strips. Sooooooo Gooood.
@@ellieb2914 The flavor of the clarified butter is a lot more subtle, as I find a lot of the seasoning coagulates with the milk proteins when the sauce breaks. I use unsalted butter and didn't find the clarified butter to be noticeably salty.
I'm so glad I watched this a few days ago!! I made some steaks this afternoon and thought... what if,,, can I make this from memory? So, I added some water and a little white wine to my pan drippings, simmered it for a bit and started adding cold butter. At 1st I thought it wasn't working but I kept on going, and it emulsified!! OMGoodness!! It was so good! I really wanted to lick the plate! Thank you, Steve!!
I had no idea what you were about to show me on this video-need to brush up on my French 😄-but I trust you enough to know it would be something good. I was right. One can never ever go wrong with butter, in my opinion. 😍 Great easy recipe & I thank you, Steve.
WOW. Love how you did this video! I love the whole idea, and I love that you took it all the way to clarified butter. I'm in Ireland right now, and I'm tempted to try this in the cabin I'm in, as I'm here cooking for myself. (although the kitchen and the knives suck.) Lots of great butter here, so hmmm.. Anyway, one of your greats! If I can't try it here, I will try it when I'm back home. BTW, I dried little slices of cheddar for a couple of days and then microwaved them into crackers. All from you! So, thanks!
Thanks, Julia. Let me ask your professional opinion on something. I haven't used music in a cooking video since my first year. I was thinking that this video could have used just enough background music to cover up the sound of my exhaust fan. Your thoughts? Music or just natural noises? PS - glad you liked the microwave Cheez-Its. I had some last night. 😉
I love music and think it often helps. But what music? What can you play on TH-cam? You can't just pick a great song without permission, I'm assuming. Usually the music is awful imho. So, if you can get some good music, or get someone to record just what you want (and that can be time consuming and expensive) then it might not be worth it. I didn't notice the fan noise frankly and probably would have been noticing the music rather than what you were doing. So, hmmm... I guess this isn't that helpful. Ha. Anyway, I think your videos are great, your personality carries them, and your goodwill and enthusiasm are the dynamic element. I'm not sure the music would add unless you were doing a montage of scenes that would benefit from the music. I don't know! xoxo
@@juliasweeney3479 I subscribe to a service (Envato) that has stock audio/music files. Maybe I'll just try it on the next video where there's lots exhaust fan noise and see if it covers it up...
I learn so much from you. My idea of cooking in the past was cutting a slit in the plastic cover and microwaving. Thank you. I've been using some store bought garlic butter on steaks but am almost out. Guess I can make my own now!
This is great Steve thanks! First time learning about this sauce. I am preparing Scallops and asparagus tonight and originally was going to make a light Béarnaise Sauce for them, however I am going to give this a try with some lemon tarragon.
For those like me who have the household eating keto and who don’t have oranges around to zest, I have found that a few drops of Fee’s Orange bitters does the job. Any sugar present is pretty irrelevant when you are just using drops in a recipe.
Great video Steve. I was wondering what the difference was between this and Beurre Blanc. Thanks for “clarifying” that for me, pun intended. 😊 Everything looked delicious. Thanks for sharing.
This is so fortuitous. I have a relative visiting who wants to try the BBB&E challenge. I make a very fine BBB&E casserole - ground beef, bacon bits sautéed and then drenched in Hollandaise sauce. Alas, they are allergic to egg whites. I plan to try this using Buerre Monte instead of Hollandaise. And I have some excellent homemade bone broth to use to make it.
You have a cat? I always knew you were both a good person and smart. And scallops for meals is only what they deserve, just ask them. Oh, by the way, the sauce looks awesome. Going to try it tonight with some garlic and onion powder. I might even try thickening it with xanthan gum just to see what happens.
Thanks for another practical and accessible food enhancing technique, Steve. Seeing your jar of dried mushrooms caused me to wonder if you could do a video on choosing and using dried mushrooms? Our farm is 35 minutes from the closest grocery store (which is somewhat limited and costlier - love what they do in the community and that we even handle such a nice grocery store!) so I don't have fresh mushrooms always on hand - canned mushrooms just aren't like fresh (really need to learn to grow them, i guess!) but I have often wondered about dried. Do you use them much? If you are looking for potential future videos, there is my offering of a suggestion and I would look forward to it (or any helpful direction if you know of a reliable other video source if you are not interested in making a video on that topic. I trust your recommends and advice. Tia!) Thanks for posting!
Thanks for the reply. A little story on making clarified butter... About 2 months ago, I found a sale on butter and bought several pounds. Because it was cooler weather, and the frig was full, I used a cooler outside on the front porch (high temps might be in the low 40's so perfect extra "frig" space and safe from barn cats!). I also had a family pack of frozen chicken quarters slowly thawing as well as some other items. I had the butter in a plastic shopping bag on the top and the chicken tray in a couple of plastic grocery bags on the bottom. I was checking regularly, as I wanted to use the chicken. When the chicken was mostly thawed, though still with some ice crystals, I removed it to use. Then I noticed some "juice" dripping when i lifted out the chicken tray and put it in the sink! I had to clean the drops of juice trail and then the cooler. The bag with the butter, which had been atop other items (like cottage cheese and greek yogurt cartons) had fallen into a small pool at the bottom (btw, it had not been there when I took out the chicken - it must have been deposited when I tilted the chicken package out). It could have only been in that state for a couple of minutes but I didnt want to take a risk with the butter in their cardboard outer, and waxed parchment inner wrappings (the tubs were sealed and outsides could be wiped off) but I didn't want to waste 4# of butter. What to do? I made ghee! It was easy and worked well. It was salted butter and the coagulated milk proteins and browned bits at the bottom were nutty, not burned. I poured off beautiful golden light brown ghee, which was just golden when cooled and smells caramelly, and kept the bottom scrapings into another, smaller container - very salty but tasty! I've kept the ghee on the counter and it has been great to cook with and fry in my cast iron. The browned bits I kept in the frig and they have been a satisfying topper on occasions, and even as a little gnosh when needing a bite of fat and salt - little goes a long way. It is worth a repeat, imo, and though I haven't tried browned butter bites, which seemed all the rage a few months back, given this experiment, I bet they are yummy. I don't know the difference between ghee and clarified butter unless it is that the ghee is brought to darker nuttiness?, but I learned butter burns at about 250 degrees and ghee around 450. Also, because all the water is removed, it lasts up to 6 months on the counter and a year in the frig. So, if I find another butter sale, I have a plan! Cheers!
OMG, they looked amazing. I watched a video last night on using a butter garlic sauce on cooked cabbage, potatoes cheese and buckwheat pasta that I was going to make keto. I love your sauce technique more than the other video's. The mushroom flavor with cabbage and pasta and cheese would be delicious, so I think using it to coat keto pasta would be great. One question, do you think using ghee would work instead of a stick of butter? I don't do well with dairy but ghee is fine (and goat or sheep milk cheese.)
Thank you for your recipes, they are very interesting. I have two questions: I live alone, how much butter should I use for single serving? Usually I keep ghee on countertop, if you adding additional ingredients, should it be kept in fridge?
It depends on if you want left over clarified butter when you're done. I feel like a single serving would probably be around 2 tsp of water and 2TB of butter, but I haven't tried. And if you filter your broken sauce for clarified butter, I'd see no reason why you couldn't leave it out on the counter.
*It's amazing how just two ingredients can create such a luxurious sauce that perfectly complements keto-friendly dishes.*
Butter is my favorite thing on keto. Thanks for sharing, Steve.
I almost didn’t watch this video but am I glad I hit play - so easy but incredibly versatile. I think it will add an impressive dimension to steamed veggies.
Well, I’m glad you did. 😉
You can ask yourself, 'Well, how did I get here?' Thank you, Steve!!
this is happening this week bud.for the love of god thank you.your the BEST i make your stuff all the time.And as you know I follow you and have mass respect for your time,efforts and honesty.thank you buddy😊
Steve, I saw this in my last issue of Cook's Illustrated and was planning on trying it. Since going carnivore in February, I have been doing this with any steak I'm cooking. If doing it sous vide, I add the drippings to the pan after the steak has been seared. I allow the drippings to caramelize in the pan. Then I deglaze the pan with the 3 Tbsp. Water, scraping up the fond. Then I turn off the heat and add 1 stick of butter by Tbsp. whisking to emulsify. It is a wonderful sauce for the steak. I've used it for pork chops and even for ham. IT also ups my fat ratio in a way most pleasant.
ANOTHER reason for watching this channel Steve.....you elevate our palate! Thank you!!
Making Michelin accessible to the home cook... Steve you rock!!!
Yep, it was definitely worth the wait. Now that I have effectively drooled all over my shirt, I have saved the video to my "keto recipes to try" and will definitely make this very soon. First variation that came to mind was some lemon pepper to put on chicken wings 🤤🤤🤤
I was actually thinking "wings" when I made the version that I intentional screw up.
@@SeriousKeto great minds!
Yep, I'll be giving this a try this weekend...YUM. Thanks Steve!
as usual another excellent and informative video. You really are great and I appreciate all of the information that you give to us. You are definitely one of the better keto channels on TH-cam. Thank you so much for all that you contribute.
I love homemade ghee, is cheaper that in the supermarket. Your idea of the coffee filter is really a good one. Thank you Steve
Great video! As well as providing more than one example (versions for scallops versus beef tenderloin), I really appreciate the technical details with respect to critical temperatures to keep the emulsion stable as well as forewarning of what to expect if refrigerating leftover sauces and how to utilize those to make flavoured clarified butters. I've been having problems making simple pan sauces sometimes, but now, understanding the critical 190 F threshold, I'm anxious to give those another try.
I'm so glad I could help 🙂
This simple little recipe will turn my world upside down. Thank you so much
Steve, You had me at butter!!….I’ll be dreaming of an out-of-this-world way of flavouring le beurre monté…I really love the idea of butter infused with truffle❤️ Yummers!!! Thanks, Steve.
Love the simplicity and versatility of this! Thanks Steve!
While I have made my own clarified butter and ghee for several years, I never thought of seasoning it while making it. I really must try that! Thanks.
I love the sauce consistency of this method which makes it cling better to the food. Definitely making this for steak and burger nights! I have to say I was drooling over that big jar of dried gourmet mushrooms and picturing those piled on my steak with the beurre monte drizzled over! Thanks for sharing!
The look of joy on your face after making the clarified butter....priceless. I will make this sauce. I have never heard of this but so simple
I've never made a clarified butter that turned out this well. I've found that the milk solids start to brown and it's a pain filtering. This method seems to coagulate the milk solids much better and at a lower temperature. Making and breaking this sauce will be my "go to" method for clarified butter from now on.
And I used the clarified butter last night to sear and baste some NY strips. Sooooooo Gooood.
Yummmmmm
@@SeriousKeto Does the saltiness of the seasoning translate to the clarified butter or just the garlic/truffle flavors?
@@ellieb2914 The flavor of the clarified butter is a lot more subtle, as I find a lot of the seasoning coagulates with the milk proteins when the sauce breaks. I use unsalted butter and didn't find the clarified butter to be noticeably salty.
So yummy, Steve! 😋👍 Thanks for sharing with us. Have a blessed weekend 💜 🙏 ✌️ 🎶🌞
As your video so elegantly showcases, you can never go wrong with butter!! 🤣🤣🤣
I have been cooking for many many years and today you just taught me some new techniques. Thank you, Thank you!!
You are so welcome!
I always hit the like button even before I watch the video as I know the content will be excellent 😘🇬🇧
Thank you. I hope I never let you down. 😉
I love love love getting all these new ideas to change up the keto lifestyle. Thank you Steve for all you do.
I wasn't hungry until I watched this one, lol! Thanks again Steve, I really appreciate you and your family! 🎉
Thanks Steve. I haven't broken my fast yet and my tummy growled.😂 Looks like your wife has been painting.
Hadn't seen or heard of this sauce before - what a fantastic base to work with.
I'm so glad I watched this a few days ago!! I made some steaks this afternoon and thought... what if,,, can I make this from memory? So, I added some water and a little white wine to my pan drippings, simmered it for a bit and started adding cold butter. At 1st I thought it wasn't working but I kept on going, and it emulsified!! OMGoodness!! It was so good! I really wanted to lick the plate! Thank you, Steve!!
Sounds delicious. I’m so glad you liked it.
How could I have not known about this! So simple and mouth watering just thinking about it and watching you make it. Thanks for sharing your skills!
I had no idea what you were about to show me on this video-need to brush up on my French 😄-but I trust you enough to know it would be something good. I was right. One can never ever go wrong with butter, in my opinion. 😍 Great easy recipe & I thank you, Steve.
Oh my gosh, my mouth IS watering. Thank you Steve, what a great recipe.
Butter makes everything better! GREAT video. Thanks so much for the ideas.
Made this last night and put on asparagus. So easy and fantastic! Leftovers are going on fish tonight. Thanks for all you do!
I’m so glad you liked it.
That looks delicious. And so easy to make thanks for sharing this recipe
Yummy might try it on shrimp too😊
Yum I'm gonna try this for steaks tonight with mustard
Oh La La! Sounds great! Thanks Steve!
WOW. Love how you did this video! I love the whole idea, and I love that you took it all the way to clarified butter. I'm in Ireland right now, and I'm tempted to try this in the cabin I'm in, as I'm here cooking for myself. (although the kitchen and the knives suck.) Lots of great butter here, so hmmm.. Anyway, one of your greats! If I can't try it here, I will try it when I'm back home. BTW, I dried little slices of cheddar for a couple of days and then microwaved them into crackers. All from you! So, thanks!
Thanks, Julia. Let me ask your professional opinion on something. I haven't used music in a cooking video since my first year. I was thinking that this video could have used just enough background music to cover up the sound of my exhaust fan. Your thoughts? Music or just natural noises?
PS - glad you liked the microwave Cheez-Its. I had some last night. 😉
I love music and think it often helps. But what music? What can you play on TH-cam? You can't just pick a great song without permission, I'm assuming. Usually the music is awful imho. So, if you can get some good music, or get someone to record just what you want (and that can be time consuming and expensive) then it might not be worth it. I didn't notice the fan noise frankly and probably would have been noticing the music rather than what you were doing. So, hmmm... I guess this isn't that helpful. Ha. Anyway, I think your videos are great, your personality carries them, and your goodwill and enthusiasm are the dynamic element. I'm not sure the music would add unless you were doing a montage of scenes that would benefit from the music. I don't know! xoxo
@@juliasweeney3479 I subscribe to a service (Envato) that has stock audio/music files. Maybe I'll just try it on the next video where there's lots exhaust fan noise and see if it covers it up...
Wow that looks amazing! Thanks for the easy recipes today!
Appreciate the video and presentation of some options. Going to try it this weekend!
I will definitely put this recipe to good use. Thank you.
This recipe came at a perfect time! Making sable fish tonight with scallops. Can’t wait to try this!
Love that smile when you taste what you like.. 😂
Oh, this sounds AMAZING!!! Thank you isn't enough.
Cool stuff again Steve! Thanks!
Wow, Steve. What a great technique! And I love the recovery option. Can't wait to try it all out.
I learn so much from you. My idea of cooking in the past was cutting a slit in the plastic cover and microwaving. Thank you. I've been using some store bought garlic butter on steaks but am almost out. Guess I can make my own now!
Thanks for showing us this delicious sauce!
This was great and very informative 😊 A must try! Thanks
I MUST MAKE THIS Steve OMG my mouth was watering so great so simple.....Thanks .....Julianna
I will definitely be making this!!!!
Thank you!!!!
I'm excited to try this sauce. So easy and so versatile! I also love mushrooms. 😊
THIS sauce will be most definitely served THIS weekend! Thanks Steve! Geri Griggs
Steve, that looks really good. Will have to give this a try. A good combination of surf and turf.
Never heard of this before! Gonna give it a try!💖
Just one word: YUM!! 🤤🤤🤤. I’m loving your recipes! Thanks🫶🏻
Somebody’s binge watching. 😉
@@SeriousKeto Holidays are for binge watching good stuff! 👍🏻😉. ( I still want Grogu😝)
That looks really tasty! Thanks for the recipe.
Why do I see your videos about food when I am hungry? Or is it Pavlovian response? Steve video=food=hunger? Great job!
Mission accomplished. 😉
Wow!! This recipe is awesome!!
Looks amazing I make something similar sauteed onions and garlic water, lemon juice, sundried tomatoes, basil with grilled chicken and goat cheese
Wow Steve, that looks absolutely delicious! I think I might try it tonight on shrimp!
can't wait to try this one.
Wow sounds delicious! Had no idea about this!
I always have those dried mushrooms and the truffle seasoning in the house. So good!
Looks so good Steve❤
Love these options! And easy!
Delicious, thanks for sharing
This is great Steve thanks! First time learning about this sauce. I am preparing Scallops and asparagus tonight and originally was going to make a light Béarnaise Sauce for them, however I am going to give this a try with some lemon tarragon.
Sounds great!
That looks really good! Thanks!😋
Yum Steve! Thank you! We are having tenderloin for dinner tonight…. I will try this to go on it! ❤
Wow! Just wow 🤯. I can’t wait to make this the next time we enjoy steak!!
Yum. Will definitely try this.
Fantastic ! Love it on Eggs Benedict, Crab cakes:) and my fav is to add a dash of tobasco, lemon juice and mustard
Yum!
Brilliant! Thanks Steve!
So simple, thank you!
Great lesson. Thank you.
I wonder if it will re-emulsify once chilled if you warm and whisk it again. Adding a pinch of mustard could help emulsify it also.
Once you chill it, the emulsification will break and it will not re-emulsify.
@@SeriousKetoThank you.
well I know what I'll be making tonight! THX
Thank you!! Appreciate you!!! I know what is for dinner tonight...🤗
YUMMMM SO GONNA TRY THIS!!! THANK YOU
Very good steve
That sauce is a winner. I have that Truffle stuff too, but I was disappointed that it didn't have any truffles in it 😂 I should have read the label.
For those like me who have the household eating keto and who don’t have oranges around to zest, I have found that a few drops of Fee’s Orange bitters does the job. Any sugar present is pretty irrelevant when you are just using drops in a recipe.
Great video Steve. I was wondering what the difference was between this and Beurre Blanc. Thanks for “clarifying” that for me, pun intended. 😊 Everything looked delicious. Thanks for sharing.
Dad Joke Mode Enabled. 😉
😁
All I can say is YUM!! Thank you.
This is so fortuitous. I have a relative visiting who wants to try the BBB&E challenge. I make a very fine BBB&E casserole - ground beef, bacon bits sautéed and then drenched in Hollandaise sauce. Alas, they are allergic to egg whites.
I plan to try this using Buerre Monte instead of Hollandaise. And I have some excellent homemade bone broth to use to make it.
I love it when a plan comes together. 😉
We tried it! It is delicious.
You have a cat? I always knew you were both a good person and smart. And scallops for meals is only what they deserve, just ask them. Oh, by the way, the sauce looks awesome. Going to try it tonight with some garlic and onion powder. I might even try thickening it with xanthan gum just to see what happens.
If you want to thicken it, just add more butter.
@@SeriousKeto That sounds like it could be within my skill set. Thanks, I'll try it.
I am echoing your highfalutin review of the scallops...YUM
Amazing, Fun.
I laughed, I cried 😊
Im not sad that last week my kroger had $1.50 butter and quite a few jumped in my cart.
You rock Steve
This looks so yummy 😋
Oh my heavens! I can hardly wait
Thanks Steve! ❤
The clarified butter with some steamed crab legs ……yum !
Can’t wait to try this
The great thing is that I pretty much guarantee you have the ingredients. 😉
You had me at butter! 😋
Thanks for another practical and accessible food enhancing technique, Steve. Seeing your jar of dried mushrooms caused me to wonder if you could do a video on choosing and using dried mushrooms? Our farm is 35 minutes from the closest grocery store (which is somewhat limited and costlier - love what they do in the community and that we even handle such a nice grocery store!) so I don't have fresh mushrooms always on hand - canned mushrooms just aren't like fresh (really need to learn to grow them, i guess!) but I have often wondered about dried. Do you use them much? If you are looking for potential future videos, there is my offering of a suggestion and I would look forward to it (or any helpful direction if you know of a reliable other video source if you are not interested in making a video on that topic. I trust your recommends and advice. Tia!) Thanks for posting!
I just saw these mushrooms at Costco and couldn't resist. I think it's the first time I've used dried mushrooms other than shiitake.
Thanks for the reply. A little story on making clarified butter... About 2 months ago, I found a sale on butter and bought several pounds. Because it was cooler weather, and the frig was full, I used a cooler outside on the front porch (high temps might be in the low 40's so perfect extra "frig" space and safe from barn cats!). I also had a family pack of frozen chicken quarters slowly thawing as well as some other items. I had the butter in a plastic shopping bag on the top and the chicken tray in a couple of plastic grocery bags on the bottom. I was checking regularly, as I wanted to use the chicken. When the chicken was mostly thawed, though still with some ice crystals, I removed it to use. Then I noticed some "juice" dripping when i lifted out the chicken tray and put it in the sink! I had to clean the drops of juice trail and then the cooler. The bag with the butter, which had been atop other items (like cottage cheese and greek yogurt cartons) had fallen into a small pool at the bottom (btw, it had not been there when I took out the chicken - it must have been deposited when I tilted the chicken package out). It could have only been in that state for a couple of minutes but I didnt want to take a risk with the butter in their cardboard outer, and waxed parchment inner wrappings (the tubs were sealed and outsides could be wiped off) but I didn't want to waste 4# of butter. What to do? I made ghee! It was easy and worked well. It was salted butter and the coagulated milk proteins and browned bits at the bottom were nutty, not burned. I poured off beautiful golden light brown ghee, which was just golden when cooled and smells caramelly, and kept the bottom scrapings into another, smaller container - very salty but tasty! I've kept the ghee on the counter and it has been great to cook with and fry in my cast iron. The browned bits I kept in the frig and they have been a satisfying topper on occasions, and even as a little gnosh when needing a bite of fat and salt - little goes a long way. It is worth a repeat, imo, and though I haven't tried browned butter bites, which seemed all the rage a few months back, given this experiment, I bet they are yummy. I don't know the difference between ghee and clarified butter unless it is that the ghee is brought to darker nuttiness?, but I learned butter burns at about 250 degrees and ghee around 450. Also, because all the water is removed, it lasts up to 6 months on the counter and a year in the frig. So, if I find another butter sale, I have a plan! Cheers!
@@rachaelbarr3735 great salvage job.
OMG, they looked amazing. I watched a video last night on using a butter garlic sauce on cooked cabbage, potatoes cheese and buckwheat pasta that I was going to make keto. I love your sauce technique more than the other video's. The mushroom flavor with cabbage and pasta and cheese would be delicious, so I think using it to coat keto pasta would be great. One question, do you think using ghee would work instead of a stick of butter? I don't do well with dairy but ghee is fine (and goat or sheep milk cheese.)
Ghee is already clarified, so I doubt it would whisk into an emulsion.
@@SeriousKetoThank you.
Greetings Steve. Great video! Always looking for some way to kick a dish up a notch. Speaking of which, have you heard anything from Dennis lately?
We text each other on a weekly basis. I think he's still deciding what he wants to do with his channel.
Thank you for your recipes, they are very interesting.
I have two questions:
I live alone, how much butter should I use for single serving?
Usually I keep ghee on countertop, if you adding additional ingredients, should it be kept in fridge?
It depends on if you want left over clarified butter when you're done. I feel like a single serving would probably be around 2 tsp of water and 2TB of butter, but I haven't tried. And if you filter your broken sauce for clarified butter, I'd see no reason why you couldn't leave it out on the counter.