Low carb alfredo sauce
4 oz (115 grams) or 8 about 8 tablespoons of butter or good quality olive oil
1 package of cream cheese (8 oz – 227 grams)
1 clove of garlic
1 teaspoon garlic powder
1 1/2 cup (3.6 dl) heavy cream
3-4 ounces of Parmesan cheese
1 teaspoon oregano
pinch of black pepper
Melt the butter, or heat the olive oil. Add the cream cheese and whisk until it melts. Add the rest of the ingredients and cook until the sauce looks creamy.
Low carb barbeque sauce
1/2 bottle of low sugar ketchup
1 tablespoon of liquid smoke flavoring
1/4 cup of Splenda
3 tablespoons of Worcestershire sauce
2 cloves of garlic
1 minced onion
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of white pepper
pinch of chili powder
Combine the first three ingredients in a sauce pan. Let it cook for a while and stir. Add the rest of the ingredients, mix well and stir until it boils. Let it simmer for 1-2 hours, stir every once in a while. If you plan to have this sauce often I recommend to experiment with other natural sweeteners such as erythritol.
Low carb bearnaise sauce
“A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect” – Fernand Point (1897-1955).
As you can see, this is a perfect low carb sauce. Here’s what you will need:
1 tablespoon chopped shallots
1 tablespoon tarragon
1 tablespoon fresh chervil
4 tablespoons white wine vinegar
4 tablespoons dry white wine
4 egg yolks
3/4 cups melted butter
Add all the ingredients except egg yolks and butter to a sauce pan. When the mix is reduced to about 2 tablespoons, let it cool for a while. Beat the egg yolks in a bowl with one tablespoon of water and add the mixture to your bowl. Place your bowl over simmering water and slowly add the melted butter while stiring. Be careful that the temperature doesn’t become too high as it will cause the sauce to separate. You can bring the sauce back together if it separates by adding a little bit of cold water and whisking your sauce.