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Reply
| | From:  Genie· (Original Message) | Sent: 5/7/2008 12:39 AM |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:42 AM |
Vegetable Sauce
Ingredients: - 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon Tobasco (or your favorite hot sauce)
Combine all ingredients in a saucepan and heat gently. Do not allow to boil. Spoon over vegetables when ready to serve.
Ideal with cooked asparagus, broccoli, cabbage, cauliflower or green beans.
Makes 6 servings. 2.1 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:43 AM |
Alfredo Sauce
Ingredients: - 6 Tablespoons unsalted butter
- 2/3 cup heavy cream
- 1 cup Parmesan cheese �?freshly grated
- 1/2 teaspoon salt
- ground white pepper
- dash of ground nutmeg
Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.
Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough.
Makes 4 servings. 1.9 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:43 AM |
Béarnaise Sauce
Ingredients: - 2 oz thinly sliced shallots (1/2 cup)
- 1 Tbsp dry white wine
- 1 Tbsp white wine vinegar
- 1 tsp dried tarragon
- 1/2 Cup sour cream
- dash of salt
- dash of pepper
Combine the shallots, wine, vinegar, tarragon and salt & pepper in a small heavy saucepan. Bring to a boil and cook 1 minute. Strain mixture, reserving liquid; discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute, or until warm; stirring frequently.
Makes 4 servings. 3.8 net gram of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:44 AM |
Rich Cheddar Cheese Sauce
Ingredients: - 1 cup heavy cream
- 1/2 cup water
- 1 lb cheddar cheese
- 1/4 teaspoon garlic salt
- 1 teaspoon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
Use a double boiler or place saucepan into a larger pot of boiling water. Add all ingredients, stirring very frequently until smooth (usually about 10 minutes.) Serve warm.
This sauce is great over vegetables �?especially cauliflower and broccoli. Or add 1 tablespoon of lemon juice to make a cheesy sauce for fish!
Makes 16 servings. 0.8 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:44 AM |
Blender Hollandaise Sauce
Ingredients: - 4 Egg yolks
- 1/2 teaspoon salt
- Dash of Tabasco
- 1 Tablespoon lemon juice
- 8 Tablespoons unsalted butter
Combine egg yolks, seasonings, and lemon juice in container of blender and turn the blender to "blend" setting �?just to blend the mixture. Heat the butter until it is bubbling and very hot, but not browned.
Remove the insert from the lid of the blender, turn the blender to medium-high, and pour the hot butter in a thin, continuous stream. Do not pour too fast or the eggs will not absorb the butter properly.
When the butter is absorbed and the sauce thick, turn off the blender. If the sauce should start curdling while you are adding the butter, pour 1 tablespoon of hot water into the sauce while the blender is running.
Makes 8 servings. 1 net gram of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:45 AM |
Classic Chef's Béarnaise Sauce
Ingredients: - 1/2 cup white wine
- 2 1/3 tbsp. tarragon vinegar
- 1 finely chopped shallot
- 2 tbsp. finely chopped parsley
- 2 peppercorns crushed
- 3 large egg yolks
- 1 cup melted European Style Butter (Plugrá)
Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a small saucepan and boil until reduced to 1/3 of the original amount. Cool. Mix the egg yolks together in the top of a double boiler, place over simmering water and add vinegar mixture stirring constantly. Gradually add the melted European Style Butter, stirring continuously until the sauce has the consistency of whipped cream.
Makes 4 servings. 2.2 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:45 AM |
Classic White Sauce
Ingredients: - 2 Tablespoon Butter or European Style Butter (Plugrá)
- 2 Tablespoon Full-Fat Soy Flour
- 1/2 cup Heavy Cream
- 1/2 cup Cold Water
- Salt to taste
- 2 large egg yolks
- Dash of White Pepper
Melt butter in a heavy saucepan over low heat. With a wire whisk, stir in soy flour, and cook a few minutes until thoroughly blended. Combine cream and water and add slowly to the butter/flour mixture, stirring constantly with the wire whisk. Add salt and pepper to taste. Heat to scalding, then beat in egg yolks, one at a time. Do not allow mixture to boil.
Makes 1 cup of sauce. 8 net grams of carbohydrate in entire recipe. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:46 AM |
Newberg Sauce
Ingredients:
- 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 net grams of carbohydrate in recipe: 18.5 grams.
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:46 AM |
Mustard BBQ Sauce
Ingredients: - 1/2 cup finely chopped white onion
- 1/2 cup vinegar
- 1/3 cup spicy brown mustard
- 1/2 teaspoon celery seed
- 4 cloves garlic, minced (or garlic powder to taste)
- 5-6 pkts Splenda® (or to taste)
- 1 teaspoon Brown Sugar Twin®
- 1/2 teaspoon Liquid Smoke®
In a small saucepan, combine onion, vinegar, mustard, celery seed, garlic, sweeteners and Liquid Smoke. Bring to boiling. Reduce heat; cover and simmer for 10 minutes, stirring frequently, until sauce reaches desired consistency. Remove from heat. Spoon over grilled or broiled beef, pork or chicken.
Makes approx 1 Cup Sauce. 2 grams carb per Tablespoon. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:47 AM |
Sour Cream Mushroom-Onion Sauce
Ingredients: - 1 cup sliced fresh mushrooms
- 1/2 cup beef stock or drippings
- 1/2 cup water
- 1 Tablespoon dry sherry
- 2 Tablespoons butter
- 1 Tablespoon onion, diced
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
- 1 teaspoon guar gum
- salt and pepper to taste
Sauté onions and mushrooms in butter in a skillet, until mushrooms are tender and onions are clear. Dissolve the guar gum in the water. Add mushrooms and remaining ingredients to a saucepan. Bring to a boil and stir until smooth. Spoon over meatballs, hamburger, roast, etc.
Total net grams of carbohydrate in recipe: 4.6 grams. Servings: 2 to 4. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:47 AM |
White Cheese Sauce
Ingredients:
- 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 net grams of carbohydrate in recipe: 9.2 grams. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:48 AM |
Sharp Cheese Sauce
Ingredients:
- 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 net grams of carbohydrate in recipe: 8.3 grams.
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:48 AM |
Basic Meat Sauce
Ingredients:
- 5 pounds ground beef
- 6 small onions, chopped
- 2 small carrots, chopped
- 1/4 cup olive oil
- 2 to 3 tablespoons minced parsley
- 1 (15-ounce) can no sugar added tomato purée
- 1 (8-ounce) can no sugar added tomato sauce
- 1 1/2 cups chicken stock or both
- salt and pepper to taste
In an 8-quart stock pan, sauté chopped onions and carrots in olive oil until limp but not brown. Stir in minced parsley and let it go a bit.
Transfer all to a big bowl and set aside. Brown ground beef in the pot in 1 1/2 -pound batches, transferring to the bowl of vegetables. Add tomato purée, tomato sauce, and chicken stock to the pot and stir to loosen the good stuff stuck to the bottom.
Return everything to the pot and simmer, uncovered, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature, then package in 2- or 3-cup freezer containers. Date, label, and freeze.
Makes about 4 quarts. 7.8 net grams of carbohydrate per 1/2 cup serving.
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