Cheese Dip or Sauce Replacement

This can be used as a cheese sauce or dip replacement.  Add roasted green peppers and tomato (well drained) for an easy chip dip or use it as a cheese sauce over Broccoli, Cauliflower, or even Nachos!

Cheese Sauce Dip

 

4 egg yolks
1 TBSP freshly squeezed Lemon Juice

1/2 cup unsalted butter,  melted (1 stick)

1) Bring a pot of water to a boil as you whisk egg yolks and lemon juice together with a fork in a metal bowl.  

2) Over the pot of water continue whisking briskly with a fork until mixture thickens. Be careful not to let the mixture go up the sides or sit, because the yolks will scramble.

3) Slowly add melted butter as you continue whisking over the pot of water.

4) Remove from heat, set aside (still in the metal bowl) and add your uncooked macaroni elbows (about 12 oz) to the already boiling water.

 

Then:

1 1/2 TBSP Butter

1 TBSP + 1 tsp Cornstarch

1  cup Rice Milk 

  

5) Melt butter in a pan over the stove and then add the cornstarch and stir feverishly so no lumps can form.

6) After well mixed, add milk and stir constantly til it starts to thicken.  Remove from heat and add to the 1st mixture in the Metal bowl.

Then add:

3/4 tsp Salt

1/4 tsp White Pepper (you can use black if you don't mind the specks)

1/4 tsp Ground Anatto Seed (for color only; you can find this in the spice section)

You don't have to, but I recommend adding 1/4 cup pumpkin or butternut squash puree.  Mix well.  Makes about 2 cups.