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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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a few low carb sauces
White Cheese Sauce
* 1/2 lb shredded Swiss Cheese * 1/4 cup grated Parmesan Cheese * 1/3 cup heavy cream * 1/4 teaspoon white pepper * 1/4 teaspoon nutmeg In a double boiler, melt the swiss and parmesan cheeses. Add the rest of the ingredients. Blend well and simmer, stirring constantly for 5 minutes and serve. Makes 1 1/2 cups of sauce. Total carbs in recipe: 9.2 grams. Sharp Cheese Sauce * 1/2 lb shredded sharp Cheddar Cheese * 1/3 cup heavy cream * 1 teaspoon Worcestershire Sauce * 1/4 teaspoon Tobasco In a double boiler, melt cheese. Then blend in remaining ingredients. Simmer, stirring constantly for 5 minutes and serve. Makes 1 1/2 cups of sauce. Total carbs in recipe: 8.3 grams. Pan Gravy * Pan Juices from Roast (chicken, pork, etc.) * 1 cup Sour Cream * 1 teaspoon celery salt * 1 teaspoon white pepper * 1 Tablespoon Kitchen Bouquet Collect the pan juices from your roast. Skim off about half of the fat. Add all ingredients to the pan, blending over low heat. Be sure to use a wire whisk to smooth out the gravy. Never use high heat, as this tends to break the gravy. Makes 1 cup. Total carbs in recipe: 10.7 grams. Mint Sauce * 1/4 cup butter * 1/8 cup fresh mint leaves, crushed * 1 teaspoon Sugar Brown Twin * 2 teaspoons Splenda Blend all ingredients well over low heat and serve with lamb or chicken. Total carbs in recipe: 2 grams. Brown Gravy * 4 Tablespoons dripping from your roast * 1 cup Sour Cream * 2 Tablespoons Kitchen Bouquet * 1 teaspoon salt * 1 teaspoon freshly ground black pepper Blend all ingredients over a low heat until smooth. Serve at once. Makes 1 cup. Total carbs in recipe: 13.7 grams. Sauce Robaire * 1 Tablespoon butter * 2 Tablespoons chopped onion * 1 Tablespoon chopped dill pickle * 1 Tablespoon chopped capers * 2 Tablespoons wine vinegar * 1 packet Sugar Twin * 1 cup Sour Cream * 1 Tablespoon Dijon Mustard * 2 Tablespoons Kitchen Bouquet * 1 teaspoon salt * 1 teaspoon freshly ground black pepper In a saucepan, melt butter and sauté the chopped onion. Add dill pickle, capers, wine vinegar, and Sugar Twin. Simmer for 2 minutes; add sour cream, and stir over low heat until smooth. Add mustard, Kitchen Bouquet, salt and pepper. Blend well and serve at once. Makes 1 cup. Total carbs in recipe: 18.5 grams. Newberg Sauce * 1/2 cup sweet butter * 1/4 cup straight sherry * 2 teaspoons chopped shallots * 1/4 teaspoon paprika * 1 cup heavy cream * 4 egg yolks In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at once. Makes 1 1/2 cups. Total carbs in recipe: 18.5 grams. And now, three luscious dessert sauces for that fruit craving! Sabayon Sauce (makes 2 cups. 1/2 gram per Tablespoon) For sliced peaches, red raspberries, or strawberries. * 4 egg yolks * 1/4 teaspoon grated lemon rind * 1/2 cup dry white wine * 1 teaspoon fresh lemon juice * 2 tablespoons Splenda * 1/4 cup heavy cream Beat egg yolks, wine, Splenda, lemon rind, and lemon juice in top of double boiler over simmering water until mixture increases four times its original volume. Occasionally scrape sides and bottom of pan with rubber spatula. Place top of double boiler in bowl of crushed ice and continue to beat until chilled. Fold whipped cream into sauce and chill until ready to use. Rum Custard Sauce (makes 2 cups. 1/2 gram per Tablespoon) For blueberries, sliced peaches, or strawberries. * 1/3 cup whole milk * 1/2 Tablespoon real sugar * 1 Tablespoon Splenda * 1/2 heavy cream, whipped with artificial sweetener * 2 Tablespoons Dark Rum * 1/3 cup heavy cream * 1-inch piece vanilla bean * 2 egg yolks Heat milk and cream with vanilla bean to just below a boil in top of a double boiler. Discard vanilla bean. Beat egg yolks, Splenda, and sugar until light and lemon colored. Gradually stir in whole milk and cream mixture. Strain mixture back into double boiler and heat over simmering water. Stir with a wooden spoon until custard thickens and coats the spoon. Immediately set pan into cold water to stop cooking. At serving time, stir the rum into custard and fold in whipped cream. Note: You can use artificial rum flavor (sold with extracts) to reduce carbs and eliminate alcohol, but it's pretty negligible anyway and the real stuff makes it pretty good. Gervaise Sauce (makes 1 3/4 cups. Less than 1/2 gram per Tablespoon) For fresh fruit compotes. * 2 3-oz packages cream cheese * 1 cup Sour Cream * 1 Tablespoon Brandy * 1 Tablespoon Splenda Blend all ingredients until smooth and serve. -- Starchless in Manitoba. |
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