Aioli
Ingredients:
• 4 garlic cloves, mashed
• 2 egg yolks
• 1/8 teaspoon salt
• 1 cup olive oil
• 1 teaspoon vinegar
• 1 teaspoon fresh lemon juice
Instructions:
Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil VERY SLOWLY--literally drop by drop. After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice. Then continue adding olive oil slowly, beating until thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise, but it is delicious on its own as a sauce or dip for seafood or vegetables.
8 servings
0.7 grams carbohydrates per serving
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BBQ Sauce
Ingredients:
• 1 stick of butter
• 1/4 cup vinegar
• 1 cup tomato sauce
• 2 Tbsp. Worcestershire
• 1/2 Tbsp. hot sauce
• 1/2 Tbsp. Salt
• 1 Tbsp. Mustard
• Dash red pepper
• 2 tsp. lemon juice
• 1 tsp. hickory liquid smoke
• 4 tsp. Splenda, or to taste
Instructions:
Melt butter; add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes.
Total Carbohydrates: approx. 15 -- less than 1 per tbsp.
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strong>Chili Sauce
Ingredients:
• 12-15 Medium Tomatoes
• 4 Large Stalks of Celery
• 1/2 Large Green Pepper
• 1/2 Large Yellow Pepper
• 1/2 Large Red Pepper
• 1 Cup Chopped Sweet Onion
• 1 Cup Cider Vinegar
• 1 to 2 Tablespoons Sweet-N-Low Sugar Substitute (or to taste)
• 1/4 teaspoon Stevia
• 2 to 4 teaspoons cinnamon (to taste)
• 1 teaspoon salt
Instructions:
Mix cream and water in blender container. On low speed (or do this in a pan if you're
feeling real confident, with a wire whisk) slowly sprinkle in xanthan gum. Melt butter in large saucepan. Stir in cream mixture, spices and cheeses. Cook over medium heat, stirring constantly until smooth and thick (about 7 minutes)
Per serving: 2.1 carbs
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Chili Sauce
Ingredients:
• 12-15 Medium Tomatoes
• 4 Large Stalks of Celery
• 1/2 Large Green Pepper
• 1/2 Large Yellow Pepper
• 1/2 Large Red Pepper
• 1 Cup Chopped Sweet Onion
• 1 Cup Cider Vinegar
• 1 to 2 Tablespoons Sweet-N-Low Sugar Substitute (or to taste)
• 1/4 teaspoon Stevia
• 2 to 4 teaspoons cinnamon (to taste)
• 1 teaspoon salt
Instructions:
Scald, peel and cube tomatoes and bring to rolling boil in large heavy saucepan. Reduce heat and allow tomatoes to simmer for 30 minutes. If liquid has not decreased by one half at this time, skim off enough liquid so that you end up with about 1/2 the liquid than you did when the tomatoes began boiling.
Add vinegar, onion, peppers, celery, salt and 2 T. of the Brown Sugar substitute. Simmer for an additional 15 minutes then add cinnamon, salt and rest of the sweetener to your liking of sweetness. Simmer for an additional 15-20 minutes or until sauce has reached your desired thickness.
Sterilize 1/2-pint canning jars and lids. When the chili sauce has reached the thickness you desire ladle sauce into hot jars, seal and process.
1.3 Carbs per Tablespoon with Carb Sweet-N-Low
2.6 Carbs per Tablespoon with Sweet-N-Low Brown Sugar substitute.
Note: This sauce enhances the taste of meatballs, Meatloaf's, and Sloppy Joes by adding 2 to 4 Tablespoons before the cooking process. You can also enjoy this sauce as a garnish to baked chicken, roast, pork chops etc.
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Cocoa Syrup
Ingredients:
• 1 1/2 cups Splenda sweetener
• 1 cup cocoa
• dash salt
• 1 cup hot water
• 2 teaspoons vanilla
• 2 teaspoons guar gum
Instructions:
In a medium saucepan, over medium heat, add Splenda, cocoa & salt. Gradually add the hot water, stirring to keep mixture smooth. Cook, stirring constantly until it boils; cook & stir for 3 minutes. Remove from heat & stir in vanilla & guar gum{put back on stove if it doesn't thicken right away) Cool to room temperature then pour into a sealable container & refrigerate.
Makes 2 cups or 32 Tablespoons
2.7 carbs minus 0.9 gr. fiber= 1.8 carbs per T.
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Cranberry Sauce
Ingredients:
• 2 cups cranberries
• 1 cup Splenda
• Grated rind of 1 orange
• 2 c. frozen cranberries
• 1 c. water
Steam until cranberries pop
Instructions:
Cool a bit and put into a food mill. Extract every bit that you can. Place in small saucepan and cook down with 1 c. Splenda until sauce is reduced by ½. Cool and taste for sweetness. Add orange peel and place in a container for the fridge.
Yield: 1 c. = 16 tbs.
Serving Size 1 tbs. 1.7 carbs minus 0.6= 1.1 - Without adding in the carbs for sugar subsitute.
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Egg Sauce Boschetti
Ingredients:
• 3 hard boiled eggs
• 3/4 teaspoon Dijon or Creole mustard
• 9 Tablespoons Best Foods Mayo
• 2 Tablespoons white wine vinegar
Instructions:
Mix ingredients all together in a bowl. Blend until sauce is fairly runny and a very light yellow. Season with salt and pepper
Total carbs: 1.8
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Slow Cooker Italian Spaghetti Sauce
Ingredients:
• 1 pound lean ground beef
• 1 pound Italian sausage, remove from casings
• 1 1/2 cups chopped onions
• 2 cups fresh mushrooms, sliced
• 3 cloves garlic, minced
• 28 ounces canned tomatoes, undrained
• 29 ounces tomato sauce
• 12 ounces tomato paste
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon splenda
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper
Instructions:
Cook beef, sausage meat, onions, mushrooms & garlic in a 12-inch skillet over medium heat until meat is no longer pink. Drain off any grease. Spoon meat mixture into a 6-quart slow cooker; add remaining ingredients. Cover & cook on low for 8-9 hours. Serve over hot buttered spaghetti squash, garnish with Parmesan cheese.
4{1/2cup} servings @ 8.3 minus 1.8 gr. fiber= 6.5 carbs & 7.7 gr. protein
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Veloute Sauce
Ingredients:
• 1 cup mushrooms – sliced
• 4 tablespoons butter – divided
• 2 tablespoons flour
• 1 cup cream
• 1 1/2 cups water
• 2 tsp. beef granules
• 1/4 teaspoon lemon juice
• 1 teaspoon dried onions
• 1/4 teaspoon salt and pepper -- to taste
Instructions:
Sauté mushrooms in 2 tbs. butter. Set aside. In same pan heat 2 tbs. butter, when hot add 2 tbs. flour and cook about 2 minutes until brown. Mix the cream and water along with
the beef bouillon cubes (dissolved in water), and stir until thickened. Add the mushrooms
lemon, onions and salt and pepper to taste. Simmer until all is heated through.
6 servings @ 3.8 grams carb per serving
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Sauces
