Free Recipe Cream Sauce (Low Carb)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Cream Sauce (Low Carb) Recipe
1/4 lb Sweet butter (real butter
-only!)
3 Egg yolks
1/4 c Water
1/4 c Heavy cream
1 ds Nutmeg
1/4 -(up to)
1/2 ts Arrowroot; depending on,
-thickness desired
1 tb Water; (optional)
Cream Sauce (Low Carb) Preparation
Date: Sun, 10 Mar 1996 23:19:26 -0800 From: sharon@sols.com <sharon@sols.com> These are adapted recipes from Dr. Atkins” New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you”re old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appetit! Melt butter in top of double boiler over hot, not boiling water. (Or just use a non-stick pan on direct low heat source.) Add egg yolks one at a time beating with whisk after each addition. Add 1/4 cup water and cream. Continue to whisk until sauce begins to thicken, approx. 7 – 10 minutes. If you prefer a thicker sauce, add arrowroot mixed with additional 1T. of water and add to sauce. The added carbs are minimal but the texture of the sauce is a bit thicker. Add nutmeg for garnish if desired. TIP: Use only real butter to achieve the thickest consistency of sauce. Per serving: 16 Calories; 2g Fat (87% calories from fat); 0g Protein; 0g Carbohydrate; 30mg Cholesterol; 2mg Sodium NOTES : Dr. A”s recipe calls for using a double boiler. I”m always in a hurry and use a regular, non-stick pan with the same success. Total Grams- 4.1 in 23 Tablespoons; Grams/serving- 0.2 per Tablespoon MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 24
How Do You Cook Cream Sauce (Low Carb)?
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