I made this beef fat hollandaise years ago and my mom asked me for the recipe. Well, it took me quite an age to actually getting around to making it again, and being able to post this. You can use duck fat or lard if you would prefer, or if that is all you have at home. This method worked perfectly for me, and I was really pleased at how easy it was to make.
When I was thirteen I was given an allowance from my parents. I had to provide my father with a budget. And from that, he gave me double what I needed. But the proviso to this was that I had to save half. A bank account was set up for me, and to this day I have practiced the art of saving. Not only that, I run a monthly budget. I have a spreadsheet (yay for Excel) in which my monthly income and expenses are listed. Every single cent I spend is recorded and I track my bank balance on a daily basis. That might sound a bit extreme, but it helps me keep track of who has paid money into my business account. I also use the spreadsheet as a kind of cash flow projection as I monitor my expected income for the month.
Today’s inspirational recipe from Lavender and Lime ♥ Beef Fat Hollandaise ♥ #LavenderAndLime Click To Tweet
Some months it can take a week to show a positive amount, and other months’ it takes longer. Last month was one of the latter. The first two weeks were looking so quiet business wise. And we started the month with some big expenses. Thankfully these could be put on to the credit card which is only due at the end of the month. And, I pay that off in full. I had sort of hedged my bets by paying money out that was not one hundred percent necessary. But I am so glad I did as it is one less expense to have to concern myself when the time comes to actually having to pay it. Do you run a monthly budget? And if so, how do you manage it?
Click on the links for conversions and notes.
Beef Fat Hollandaise
- 15 g rendered beef fat
- 10 g salted butter
- 1 egg yolk
- 7.5 mls lemon juice
- 1 dash cayenne pepper (optional)
- Place the beef fat and butter into a small saucepan and melt over a low temperature
- Remove from the heat and place the egg yolk and lemon juice into a small, non stick frying pan
- Whisk until mixed then add the cayenne pepper if using and whisk
- Place onto a very low temperature and while whisking, slowly pour in the melted fat
- Continue whisking until thick then serve straight away
View the previous posts on October 24:
- 2021: Not A Happy Family
- 2018: Jan, The Journal
- 2016: Pomegranate And Gingerade
- 2014: Friday 24 September 2014 | Out And About
- 2013: Nonya Pot Braised Chicken
- 2012: Simple And Delicious, Alida Ryder
- 2011: RIP Marco Simoncelli