Category Archives: Sauces

Low Carb Green Peppercorn Sauce

Low Carb Green Peppercorn SauceLow Carb Green Peppercorn SauceLow Carb Green Peppercorn SauceLow Carb Green Peppercorn Sauce.  Green peppercorn sauce is maybe one of the most eloquent steak or chicken sauces every devised by man.  The pictures make it look like I was using capers but I can assure you brined peppercorns do not, in any way, taste like capers.  Capers are a little salty and of course quite lovely on their own and fabulous with fish of any kind and peppercorns are, if you just eat one, well…a bit peppery.  It’s in the cooking process that these little bits of goodness spring to life.  It would seem a crime to me to throw any of the  juice away so I have incorporated it into the sauce.  Upon opening a jar or can of peppercorns they give an odor of pine which is very nice in small amounts. I have used a flatiron steak but this can be used on any really good steak and as I said, on chicken and fish.  The sauce itself in quite easy, very fast and made while you rest the steaks.  As you can see, it goes nicely with  pork belly, bacon, & chuck burgers too. I’m imagining a thick cut pork chop.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Green Peppercorn Sauce
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Ingredients
  1. 1 C Heavy Cream
  2. ¼ C Minced Shallots
  3. ¼ C Cognac Or Brandy
  4. 1 t Butter
  5. 1 T Peppercorn Brine
  6. 4 t Green Peppercorns
  7. ¼ t Dried Crushed Thyme
  8. Beef Base To Taste
Instructions
  1. Heat butter and begin cooking shallots until soft.
  2. Add cognac, peppercorns, juice, & thyme and reduce by ½.
  3. Add heavy cream, beef base to taste and reduce slightly.
  4. Serve over steak, chicken, or fish.
  5. 4 Servings
  6. 277 Calories, .4g Protein, 25.0g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
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Low Carb Hoisin Sauce

Low Carb Hoisin SauceLow Carb Hoisin Sauce.  For more years than I almost care to admit I ate a LOT of Peking Duck.  It’s a very simple dish to make and I was seriously addicted to the whole combination of roast duck, hoisin sauce, & green onions all wrapped inside a Mandarin pancake.  If you have ever had Moo Shu Pork, which you probably have, it is also made with hoisin sauce.  I made it all from scratch, including the Mandarin pancakes and excepting the Koon Chun brand hoisin sauce, which I bought in HUGE cans.  The really nice thing about that sauce is that it didn’t need to be refrigerated…ever. Now, there is hoisin and there is real hoisin and Koon Chun hoisin is considered THE best and used in most restaurants. It has been so many years, even before my diabetes diagnosis, since I have eaten Peking duck that all I have is a vague memory of it.  Besides loving it I remember it as rather sweet, very smoother, dark and somewhat thick.  I’ve not made it a secret that I make and eat a lot of roast duck.  Not only do I love the duck, I also get about 2 cups of duck fat gold which I use to sauté things with and it is by far my favorite fat flavor.

So, by making this sugar-free low carb hoisin sauce I am going to be able to have my beloved Peking Duck (minus the pancakes and who needs them anyway) for the first time in many, years. Whoopee. Given my memory, the sauce is not as dark as the Kung Chun in looks but for taste? NAILED IT.  Oh Yeah, it is danged near perfect. First I’m going to try it with just duck, green onions, and sauce and the next time maybe using butter lettuce as a wrap.  I got so excited about this I went back to the grocery store and got myself a head of butter lettuce so, it’s now in the picture.  I could go on and on about my love of duck but I’ll leave it alone for now.  Next thing up will be a recipe for Peking Duck and it is easy, easy.  I do, probably, have a top 10 favorite meals and Peking Duck is maybe number 2 or 3.  I think my favorite might still have to be Stuffed Shrimp.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hoisin Sauce
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Ingredients
  1. ¼ C Tamari
  2. 2 ½ T Just Like Sugar Brown
  3. 3 T Smooth Peanut Butter (No Salt No Sugar Added)
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed Fermented Black Beans (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Spice Powder-Much Faster)
  10. 4 Servings
  11. 110 Calories, 5.3g Protein, 8.1g Fat, 4.3g Carbs, 1.4g Fiber, 2.9g Net Carbs
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken in the fridge.
Notes
  1. My sauce is lighter in color because of the absence of molasses and it has tiny chunks of peanuts because though I grind my own peanut butter, it is not really that smooth. I have & use molasses in small quantities on occasion but I didn’t want any added carbs.
  2. Sauce is best made a day or so ahead of time as all the tastes marry with time. It will also last many weeks in the fridge but once you've had it-you'll just want more of it.
  3. As you are making and tasting your sauce, and if it tastes salty to you, remember that it should be going with totally unsalted items which are then also spiced by the sauce. If it still seems too salty then use a lighter sodium tamari or soy sauce.
  4. This sauce is certainly not limited to only duck. It can of course be used with roast chicken, pork, and in stir fries, of any strip.
  5. Hoisin will darken and tighten a little in the fridge so bring it to room temperature before using.
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Low Carb Korean Ginger BBQ Sauce

Low Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ Sauce. This sauce was first featured as Rack Of Lamb With Korean Ginger Sauce but it is so good I ate it the following night with a beef tenderloin and a little steamed Bok Choy and the next night with plain old raw Bok Choy as a salad. Sorry, I didn’t get a picture of the salad but trust me, it was good.  Seems this stuff is so terrific I can’t stop eating it.  I’m betting it will become a sauce staple in my house to put on lots more things like mung bean sprouts etc. etc. etc.  The rack of lamb was so good I just decided to make this a stand-alone recipe.  Hope you enjoy it.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Korean Ginger BBQ Sauce
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Ingredients
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 1½-2 T Just Like Sugar Brown (Or To Taste)
  9. 2 t Crushed Garlic
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes
Instructions
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. 4 Servings
  4. 94 Calories, 1.1g Protein, 9.4g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
Notes
  1. You can either serve sauce directly on meat or vegetables or in a small condiment dish to the side. A little goes a long way.
  2. The green onions and red peppers in the second picture are things I always have and they were so good with the lamb I repeated myself with the steak. They are certainly not called for every time you use the sauce.
  3. If you want this a bit spicier add a bit more red pepper flakes to taste.
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Low Carb Sweet Spicy Thai Peanut Sauce

Low Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut Sauce.  I live down and around the corner from a terrific Thai restaurant which allows me to bring my own peanut sauce to eat their salad with because I am diabetic.  They don’t speak much English and they think I’m crazy but never-the-less accommodate me which allows me to go out to dinner with no guilt once in a while.

Thais eat what I consider a very sweet life through their food and yet their Type II diabetes rate is 1 that of the United States.  This is more than likely due to the mostly living in rural areas with the absence of American Junk Food.  Even in the larger cities many people go to the outdoor markets to get their food for the day and yes, they do sugar their foods but in relatively smaller quantities and make no mistake, their rates of obesity are rising as more people pack into the larger cities and eat more of our SAD diet.  They are now ranked third highest in the Asian-Pacific countries with of course Bangkok leading the way.

I have no idea what happened to this recipe post but it disappeared and is apparently gone forever. I am re-posting it but it is listed as a link in any number of places and the only true place is here and in the Sauces Category until I can find and change them all which may be a month of Sundays at the rate I go.  So sorry for that and my apologies because I have zero idea how it happened.  I still have my pictures which is at least good and I have zero idea what I had written so this is a complete do-over. What follows is only my take on things but we don’t need to worry about any sugars in this as it is sugar-free.  This really is a  Sweet Spicy Thai Peanut Sauce and I also have it listed as such with the Thai Salad With Spicy Sweet Peanut Sauce. Hopefully we know that peanut sauce is wonderful with a chicken or beef satay and can also be used to dip vegetables into.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sweet Spicy Thai Peanut Sauce
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Ingredients
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  2. Service use at room temperature.
  3. 4 Servings
  4. 111 Calories, 3.9g Protein 3.9g Carbs, 1.1g Fiber, 2.8g Net Carbs
Notes
  1. Can be refrigerated until ready for use and after that-almost indefinitely-but I guarantee it will not last long.
  2. I always make a double batch of this and keep it in the fridge because it so easy to serve with plain ole mung bean sprouts.
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Low Carb Bordelaise Sauce

Low Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise Sauce. You’re going to look at the ingredients in this recipe and think to yourself, Deborah has seriously flipped her lid on this one.  Heavy cream & white wine DO NOT a dark gravy make, because those in the know, know that a Bordelaise is made with a red wine and beef stock.  But um, as you can see this is not a truism set in stone.  Look at the picture carefully because that gravy is as dark as anything you could want.  The secret is…the paprika.  Now you say, will that would make it red but nope it doesn’t, it makes it brown.  One can only hope the pictures say it all.  A small filet mignon which is the steak under the sauce is normally used but any good quality steak cut will serve you well.  If you think this sounds good you might try it on a Chicken Fried Steak because yes, it is that good.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Bordelaise Sauce
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Ingredients
  1. 4- 6 Oz Good Quality Steaks (Yes, I Did Use Filets But Any Good Quality 6 Oz. Steak Will Work))
  2. ½ Lb Sliced Shiitake Mushrooms
  3. 3 T Butter Divided
  4. ¼ C White Wine
  5. ⅔ C Heavy Cream
  6. ⅔ C Water
  7. 1 T + 1 t Paprika
  8. 1½ t Chicken Base
  9. ¼ t Thyme
  10. ¼ t Pepper
Instructions
  1. Add mushrooms to 2 T butter, sauté lightly, add wine, reduce until almost gone, and set aside.
  2. Add rest of ingredients mixing well and reduce slightly.
  3. Add mushrooms back in.
  4. Meanwhile in another pan, heat 1 T butter to brown and sauté steaks to desired doneness.
  5. Plate steak and sauce.
  6. 4 Servings
  7. 288 Calories, 1.2 Protein, 25.4g Fat, 8.7 Carbs, 2.3g Fiber, 6.4g Net Carb
Notes
  1. Steak not included in nutritionals, it's just the sauce.
  2. If you thicken your sauce a bit too much just add a little more water.
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Low Carb Asian Oyster Sauce

Low Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster Sauce. There is not much to not love about almost any Asian Sauce and this one is no different except for one thing, it is sugar-free and you will not notice any difference.  I was not going for sweet, I was going for Umami and this is it in spades. Umami sort of captures all the flavors in one.  This Asian Oyster Sauce will either go with meats, fish or vegetables and is ridiculously easy to prepare-2-3 minutes at the most but oh, the flavor.  The three pictures are all with a whole pork tenderloin, pulled pork, and Thai sausages but as I said it literally goes with just about anything.  That small amount of sauce is for 2 people but the recipe is for 4 and can easily be doubled. They say dynamite comes in small packages so don’t let the small amount of sauce fool you as it has enough flavor to practically coat the planet.  Not really, but I hope you get the idea.  I pound my tenderloins to about ¾”, saute it in a tiny amount of fat, until medium rare, slicing it on the bias and getting 8 nice medallions.

I have recently found a(nother) terrific Asian market here in Portland going by the name Lily’s.  It has been owned by the same family for 35 years and it shows bu the way it is being taken care of.  Everyone of the owners in interested in making sure you find what you need and in my case a lot more stuff that I didn’t even know I wanted.  I went in looking for a particular brand of oyster sauce to replace the one I have had forever and the woman took me to the oyster sauces and picked up the one I was looking for, telling me it was the best.  Interestingly, oyster sauce is used sparingly like ½-1-2 t at a time so it lasts a very long time and you will need it for this recipe. Now, if you have fish sauce and not oyster sauce then you can sub it but rest assured they are not one & the same.  If I had my choice between the two I would hands down pick oyster sauce.

I’m thinking this might make a terrific & simple coleslaw with maybe some black seeds.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Oyster Sauce
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Ingredients
  1. ¼ C Olive Oil
  2. ¼ C Green Onion Tops
  3. 2 t Oyster Sauce
  4. 2 t Powdered Ginger
  5. 2 t Chili Garlic Sauce
  6. 2 t Sugar-Free Rice Vinegar (Yes, You Can Sub With Distilled Vinegar If Necessary)
Instructions
  1. Mix all ingredients together and refrigerate until ready for use. Serve at room temperature.
  2. 4 Servings
  3. 123 Calories, .1g Protein, 14.0g Fat, .5g Carbs, .2g Fiber, .3g Net Carbs
Notes
  1. I promise, after you have eaten this even once you will figure out how to use it over and over again.
  2. If you want it a bit thinner just all a little more olive oil but as I said above it is very powerful.
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Low Carb Kokkari Dressing

Kokkari DressingKokkari DressingKokkari DressingI was on the internet looking for some other sauce to go with all the rack of lamb I eat, other than my own Mint Sauce, and came across this Kokkari Dressing which sounded pretty good.  I would never be without lamb in some form so I decided to try it as I found it.  It was as good as it sounded.  I also eat, from time to time, a ½ lb. ground lamb patty and it was fabulous on it too.  I did tweak a couple things from the original Kokkari Dresssing recipe and you can (compare the two). Since the recipe seems a bit  obscure I thought I would put it out there for you.  Oops, I did change a couple things since I have never used, and didn’t even know what it was, and that’s the wild Greek oregano-I just used regular ole oregano. Added a bit of dried mint because…I think mint and lamb are a match made in heaven.   Apparently, this dressing not only sets off lamb, but also beef, chicken and fish.  I think I would call this a kind of a do everything sauce and I’m sure I will eventually try it on all the above mentioned and when I do I’ll try to put up pictures.  There is certainly no doubt that a small side of Greek Tzatziki would be a great accompaniment.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Kokkari Dressing
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Ingredients
  1. 6 T Olive Oil
  2. 2 T Lemon Juice
  3. 1 T Minced Capers
  4. 1 T Minced Shallot
  5. 2 t Dried Crushed Mint
  6. 2 t Crushed Garlic
  7. 1 t Parsley (I would Call This Optional)
  8. 1 t Dried Crushed Oregano (+More To Taste Cause More is Mostly Always Better)
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Whisk all ingredients together and serve over lamb, chicken or fish.
  2. 4 Servings
  3. 65 Calories, 0.1g Protein, 6.8g Fat, 1.7g Carbs, 0.0g Fiber, 1.7g Net Carbs
Notes
  1. I would urge you to leave this on the counter for more than several hours, letting all the flavors marry & mellow.
  2. Add a little red wine vinegar and you'll have a really good salad dressing.
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Low Carb Dijon Rosemary Garlic Glaze

Dijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeThis Dijon Rosemary Garlic Glaze is a match made in heaven and is perfect with pork tenderloin or a big fat chop. It takes about one minute to make and has one of the most powerful punched flavors we know…garlic.  Cooked inside a tenderloin, it loses a bit of its power but used this way, as a topping the garlic loses nothing.  If you prefer it cooked then please do try the Pork Tenderloin/Dijon Garlic Rosemary Glaze, it is divine.  You are going to have to get past the glaze’s homely looks cause it’s not the looks that taste good.  The final plate?  Ooh la la.

That beautiful little tenderloin?  I get them three at a time from the Old Salt Market butcher shop just down the street from me and yes, this is the way they come trimmed; I don’t have to do a thing.  They do three half pigs every week and all I need to do is order all three tenderloins a couple of days in advance and yes, they do know me.  They are so good and so tender I just pound them a bit, and flash fry them dry, in a pan, add browned butter, and top with the glaze.  Yes, I do eat my pork medium rare and you will cook yours the way you like them.

Yes, I am going to again serve it with a tenderloin but with the sauce dabbed on the top as I really do like raw garlic…sometimes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Dijon Rosemary Garlic Glaze
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Ingredients
  1. ¼ C Dijon Mustard
  2. 2 T Just Like Sugar
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
Instructions
  1. Mix all ingredients well and let sit for an hour or so to allow the flavors to "marry".
  2. 2 Servings
  3. 36 Calories, .2g Protein, .1g Fat, 1.2g Carbs, 0.2g Fiber, 1.0g Net Carbs
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Low Carb Avocado Cilantro Cream

Avocado Cilantro CreamAvocado Cilantro CreamThis Avocado Cilantro Cream is probably good with all kinds of other foods but for our purposes we are going to use it to dress Fried Oysters.  The oysters recipe is new and of course goes perfectly with Remoulade and I hope you will try them this way too as it is so good.  Just a couple other recipes it would be good with are Fish Tostadas On Cheese Crisps  and Seafood Cerviche. You can easily use Crème Fraîche in place of the sour cream here but again sour cream is going to be easy.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Avocado Cilantro Cream
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Ingredients
  1. Recipe For Fried Oysters
  2. 1 Avocado Cut Into Small Chunks
  3. ½ C Chopped Cilantro
  4. ¼- ⅓ C Sour Cream
  5. 2 T Lemon Or Lime Juice (Your Choice)
  6. 1 t Crushed Garlic
  7. ½ t Red Pepper Flakes
  8. ½ t Salt
  9. ¼ t Pepper
Instructions
  1. Probably the easiest way to make this is to put all ingredients into a processor but I do it a bit differently.
  2. I use my stick blender because it makes the creamiest avocado ever and to me it is also the easiest way.
  3. Since you are putting this on delicate fried oysters you don't want chunky avocado.
  4. This is the same way I make guacamole but leaving out the tomatoes and green onions and then blending them in with a little salt.
  5. Whole recipe for 24-30 oysters.
  6. 6 Servings
  7. 73 Calories, 1.0g Protein, 6.5g Fat, 3.7g Carbs, 2.4g Fiber, 1.3g Net Carbs
Notes
  1. You need a dollop of cream on each oyster and then just pop it into your mouth and better yet, have a little more to dip into in case you love it that much.
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Low Carb Mint Sauce

Low Carb Mint SauceLow Carb Mint SauceLow Carb Mint SauceLow Carb Mint Sauce. I think probably just about everyone has had the (not so fabulous anymore) Cross & Blackwell Mint Jelly at some point or another and my Mint Sauce is a terrific facsimile.  No, it is not bright (fake) green and smooth like C&B and it isn’t made with mint “flavored” “apple jelly” but taste wise, it is pretty close.  If you decide to use fresh mint (spearmint) then you will use about 3-4x the dried mint listed below in the recipe.  I have newly found a fabulous source for dried mint from a Middle Eastern market here in Portland and of course if you have access then by all means get it.  Until making my Mid East market find, I used Spice Hunter very successfully but this new mint is not only greener, it is also more finely ground, thus more Surface Area, thus more intense flavor.  The picture to the left is the new mint and in the 2nd picture I was using my old mint. The chops were served with Lemon Thyme Cauliflower Quinoa and also pair quite well with Cauliflower Tabbouleh (not pictured).

This recipe couldn’t be any more simple & should be ready in about 5-6 minutes start to finish.  It can also be made more or less sweet according to your taste buds.

Confession:  I cut my chops with a knife & fork BUT…I use a spoon to dip each bite into the mint sauce, eating all of it and yes…it’s that good.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mint Sauce
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Ingredients
  1. ½ C Apple Cider Vinegar
  2. ¼ C Distilled Vinegar
  3. ¼ C Water
  4. 3-4 T Dried (Spear) Mint Leaves
  5. ¼ C Just Like Sugar Baking or 5-6 Drops Liquid Sucralose (Depending On Degree Of Sweetness Desired)
  6. ⅛ t Combined Guar Gum & Xanthan Gum (I Mixed Mine 50/50 Long Ago)
  7. 6 Servings
  8. 3 Calories, 0.0g Protein, 0.0g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
Instructions
  1. Combine all ingredients, bring to simmer, take off heat, and quickly whisk in gums. It will thicken as it sits.
Notes
  1. Sadly, Cross & Blackwell is now owned by Smuckers. Carbs? 13g per T.
  2. Check out my nutritionals. The tiny amount of carbs? They come from the mint and that's for over 2½ T. Pretty cool huh?
  3. Refrigerated mint sauce will far outlive your ability to not eat it.
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Low Carb Maggi Mayo

Maggi MMaggi Mayoayo and yeah I know, it’s a play on the old Rod Stewart song but the name is so apropos.  As its name implies, it is made with mayonnaise and Maggi seasoning sauce.  Now who has a jar of Maggi in their pantry?  Um, I do. If and after you are to acquire it you will find many other uses for it.  As a seasoning a little goes a long way and you can make as much or as little as needed.  I use this mayo in the Banh Mi Sandwich.  It can be slathered on a bun-less hamburger and the Maggi sauce by itself can be used in soups & stews.  I’m pretty sure you will find lots of uses.

Here are some interesting facts about Maggi:  1.)  It is sold in a dark brown bottle with a yellow label. The colour of the bottle cap changes from country to country: a red cap is used in Switzerland, Germany, Canada and France; a yellow cap is used in China and the Netherlands. Most Americans see the yellow cap.  I don’t begin to remember where I got mine but notice it has a red cap and lucky me.  2.)  Maggi is a dark, strong, concentrated seasoning sauce, that is produced commercially and sold in bottles and 3.)  It is a thin sauce, with the consistency of soy or Worcestershire, which it looks like but definitely doesn’t taste like.  Well, who knew?  Just took a good look at my bottle and apparently I bought it at Pacific Market here in Portland which specializes in Asian foods.  As I said I don’t remember buying it but I would easily have gone there just to look and how ridiculous and since when would I go into any market just to look?  If you enlarge the picture it says:  Imported From Europe.

It takes very little Maggi seasoning for use in anything and that’s also the case here but my oh my the umami flavor is so good.  The only other thing that comes close is Porcini Dust which I use in lots of recipes.  I’m feeling long-winded and wait till you see the actual recipe.  If nothing else, it should make you laugh at its brevity.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Maggi Mayo
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Ingredients
  1. ½ C Mayonnaise
  2. ½ t Maggi Seasoning Sauce
Instructions
  1. Thoroughly mix.
  2. 4 Servings
  3. 180 Calories, 0.0g Protein, 20.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 8 Servings
  5. 90 Calories, 0.0g Protein, 10.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. A zero carb condiment-pretty cool huh?
  2. This stuff is good, good, good.
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Low Carb Chipotle Mayonnaise

Chipotle MayonnaiseLow Carb Chipotle Mayonnaise. Yeah, Yeah, I know there are several recipes similar to this low carb chipotle mayo & after reading the ingredients list I hope you will think it sounds good enough to make.   I love this stuff as it is good on/with so many things and certainly a requirement for Bacon Wrapped Mean Dogs.  It can be used as a vegetable dip and is especially good with fried pork skins.  There is no mayonnaise only sour cream and actually, I used Crème Fraîche in mine.  I like that smooth special twang it gives.  Many years ago at a food show in Seattle, there was this new product being sampled called Chipotle Mayo and was available by the gallon to restaurants.  I thought it was so good that I designed a pulled pork sandwich around using it and gads, people loved it.  There was also a restaurant in Everett, WA called Alligator Soul and they also served this same chipotle mayo with many of their dishes.  Turns out it was the restaurant’s recipe licensed and being sold to other restaurants.  At the time I had never had anything so tasty and have been chasing the recipe ever since (and that’s another story).  To the right is a picture of a small still unopened jar I have that is probably at least 9-10 years old.  Hard to believe I still have that jar today and of course it would be totally inedible.  The restaurant closed in 2010 but I listened to a lot of live zydeco music and ate a lot of good Cajun “soul food” there before it did.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chipotle Mayonnaise
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Ingredients
  1. ¾ C Sour Cream (I Used Crème Fraîche)
  2. 1-2 T Chipotle Peppers In Adobo (Depending On Hotness Desired & I Used 2)
  3. 2 T Finely Chopped Cilantro
  4. 1 T Lime Juice
  5. ½ t Crushed Garlic
  6. ¼ t Liquid Smoke
  7. 1-2 Drops Liquid Splenda (Optional)
Instructions
  1. Macerate chipotle peppers.
  2. Add rest of ingredients, mix well, and refrigerate.
  3. Will be thin and will tighten a bit in the fridge.
  4. 4 Servings
  5. 165 Calories, .1g Protein, 18.1g Fat, .6g Carbs, .0g Fiber, .6g Net Carbs
Notes
  1. Splenda not only gives it a kiss of sweetness, but also rounds out the flavor. It is not necessary and yes, I did use it. Use 1 drop to start and another if you think it needs it.
  2. As I said I used crème fraîche to make mine and sour cream would have a bit more carbs.
  3. With the addition of crumbled bacon this makes a great salad dressing.
  4. Also terrific on pulled pork.
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Low Carb Italian Dipping Oil

Italian Dipping OilLow Carb Italian Dipping Oil is kind of hard to show a picture of since it’s just a bunch of herbs all mixed together in olive oil but this is so good on so many things.  Its original intended use was as a dip for breads. Obviously if you use Carbalose Flour Bread great, and I use this oil on all kinds of vegetables. I love it on broccolini and the other picture is Cauliflower Grits.  Most often when used with bread, it also calls for the use of Parmesan cheese but since you will most likely be using it with vegetables then the obvious thing to do is to use that Parmesan on the vegetables too and it’s what I do.  How many ways can you think to use it?

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Italian Dipping Oil
Print
Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
  10. 3 T Crushed Garlic
  11. 2¼ C Olive Oil
Instructions
  1. Combine all dried herbs & spices.
  2. When ready to serve combine 2 t spice blend & 1 t crushed garlic (or more to taste) with ¼ C olive oil, mix well, and put on a small plate. Dip your brains out.
  3. 36 Servings
  4. 121 Calories, .1g Protein, 13.5g Fat, .2g Carbs, .0g Fiber, .2g Net Carbs
Notes
  1. You WILL NOT use all of this at once as the recipe makes quite a bit. (About 9 times for 4 servings) Just save herbs and spices in a small jar and when you want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. The serving sizes are approximate. Some may dip more and some may dip less.
  6. This is a very garlicky dip so enjoy it with good friends.
  7. I would suggest making a batch of this ahead of time to let all the herbs soften and flavors marry. I just leave mine on the counter until it's gone. No need to refrigerate.
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Low Carb Creme Fraiche

Low Carb Creme FraicheLow Carb Creme FraicheLow Carb Creme FraicheLow Carb Creme Fraiche

 

 

 

 

 

Low Carb Creme Fraiche.  I would bet my bottom dollar you have seen this as an ingredient for many recipes and the recipe usually caveats it with “you can use sour cream as a substitute”.  If you have been guilty of this, um yeah, me too.  If you tested crème fraîche and sour cream side by side you would see, but more importantly taste, the difference immediately. Without any sugar what-so-ever crème fraîche tastes a bit sweet with a little tang thrown in.  Sour cream is not sweet in any way nor does it give the mouth feel of crème fraîche which is made with heavy cream.   Honestly I didn’t make crème fraîche for years but I started making and eating it awhile ago and now of course I pretty much have it in the refrigerator all the time.  This may sound like a sickness to you but I can and do eat this stuff by the spoonfuls…all at once.  I think when you see how easy this is you will make, use, and keep it in your own fridge. Here is one recipe using it Stuffed Strawberry Cream Cheese French Toast, here is another Fish Tostadas On Cheese Crisps and as I get others posted I will list them here.  Best thing of all-crème fraîche clocks in at nearly zero carbs.  Yes, high fat but no carbs.  Crème fraîche can be substituted in any recipe imaginable that uses sour cream.  Because of the simplicity of this recipe I double it and can barely keep it in the refrigerator and yes, I have been know to eat it with a spoon uh, like in the picture. That little red bowl of goodness went straight into my mouth.

Oh, I almost forgot.  What to do with the buttermilk you always seem to have leftover?  Freeze it in an ice cube tray and you’ll never run out or not have it again.  Un-mold the cubes, put ’em in a bag and they are ready for use when you need them.  Take a bigger look at this picture and notice the 3.5% butterfat.  This is not your normal anemic, thin, bluish 1% buttermilk and taste, gads it tastes like a creamy, smooth, tangy kefir. Kefir has been described as crème fraîche in a drink.

I am updating and adding another recipe for those of you (like me) who use pasteurized or ultra-pasteurized heavy cream. If you are lucky enough to get unpasteurized cream then use the second recipe-for the rest of you-use the first recipe.  It has to do with the different culturing bacteria used in yogurt, buttermilk, and sour cream and trust me, it makes a huge difference in the thickness or viscosity of your crème fraîche. It seems more and more companies are going to ultra-pasteurized creams because of the much longer shelf life but…ultra pasteurization not only kills potentially harmful bacteria it also damages all of the vitamins, minerals and other nutrients originally contained in the milk. It also kills the healthy enzymes which help your body digest the milk.

I absolutely love crème fraîche on strawberries.  The top two pictures are the newer recipe #1 made with ultra-pasteurized 40% heavy cream and you can see how much thicker it is with the additional cultures of yogurt and sour cream.  Tiny amounts-huge difference.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crème Fraîche Recipe 1 Ultra Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk
  3. 1 t Sour Cream
  4. 1 t Yogurt
Instructions
  1. Barely, and I mean barely heat cold heavy cream & remove from heat.
  2. Thoroughly mix buttermilk sour cream & yogurt and add to heavy cream.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours. (I do 32 hours)
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
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Crème Fraîche Recipe 2 Non-Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk
Instructions
  1. Barely, and I mean barely heat cold heavy cream.
  2. Remove from heat and add buttermilk.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24 hours.
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
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Low Carb Tomato Basil Cream

Tomato Basil CreamThis Tomato Basil Cream is not an original recipe by anyone’s stretch of the imagination but it can be so good on lots of things I thought I would just list it as a sauce instead of with any particular food.  In the picture there is a gorgeous hunk of fresh Pacific Coast Coho salmon underneath but you can use this with spaghetti squash, shrimp, and other types of fish as well.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tomato Basil Cream
Print
Ingredients
  1. 1½ C Heavy Cream
  2. 1½ C Rough Chopped Roma Tomatoes (4-6 Depending On Size)
  3. ½ C Freshly Chopped Basil Leaves
  4. 2 t Crushed Garlic (+ More To Taste
  5. 2 t Chicken Base (+ More To Taste)
  6. Freshly Ground Pepper
Instructions
  1. Put cream and tomatoes in proper size bowl and using a stick blender blend until just thick. If you don't have a stick blender then use your food processor.
  2. Pour into sauce pan, add basil, garlic and chicken base, and heat.
  3. Spoon over food to be sauced.
  4. Add freshly ground pepper.
  5. 6 Servings
  6. 237 Calories, 22.9g Fat, 2.2g Protein, 7.6g Carbs, 1.0g Fiber, 6.6g Net Carbs
Notes
  1. Certainly may add lemon if serving with seafood.
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Low Carb Huli BBQ Sauce

Low Carb Huli BBQ SauceLow Carb Huli BBQ SauceLow Carb Huli BBQ SauceLow Carb Huli BBQ SauceLow Carb Huli BBQ Sauce. I use this lovely, garlicky sauce in the Huli Huli Chicken recipe but it is far more versatile than just on chicken.  It is also fabulous on baby back ribs and Pulled Pork, pulled chicken, and as a dipping sauce for Bacon Wrapped Shrimp.  This in definitely one of my favorites recipes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Huli BBQ Sauce
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Ingredients
  1. ⅓ C Just Like Sugar Brown
  2. ¼ C Distilled White Vinegar
  3. ¼ C Low Carb Ketchup
  4. ¼ C Tamari Sauce
  5. 2 t Crushed Garlic
  6. 1 t Powdered Ginger
  7. ½ t Chili Flakes
  8. 1 Juiced Lemon
Instructions
  1. Slightly heat vinegar, add Just Like Sugar Brown, and stir until dissolved.
  2. Thoroughly mix in rest of ingredients
  3. As a dipping sauce heat slightly & serve.
  4. With any pulled meat, mix in and heat.
  5. 6 Servings
  6. 18 Calories, 0.0g Protein, 1.0g Carbs, .1g Fiber, .9g Net Carbs
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Low Carb Smoky Sweet And Sour Dipping Sauce

Low Carb Smoky Sweet And Sour Dipping SauceLow Carb Smoky Sweet And Sour Dipping Sauce. Who couldn’t love this dipping sauce to dab meaty snacks into?  Well, I do do and this is perfect for any game day and ideal for chicken wings, Bacon Wrapped Shrimp or bacon wrapped chicken bites. Pictured is the sauce with both and since I had some leftover, I had it with Pulled Pork a couple nights later.  Served with Coleslaw or one of the many other Salad Recipes on this site & it’s dinner done. Don’t you just love my new acacia wood bowl.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Smoky Sweet & Sour Dipping Sauce
Print
Ingredients
  1. ½ C Sugar Free Ketchup
  2. ½ C White Vinegar
  3. 2 T Just Like Sugar Brown
  4. 1 T+1 t Worcestershire Sauce
  5. ½ t Liquid Smoke
  6. 6 Servings
  7. 20 Calories, 0g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Instructions
  1. Mix all ingredients thoroughly, heat & serve.
Notes
  1. This sauce is just about as free a food as you could want.
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Low Carb Primal Keto Gravy

Primal Keto GravyMan there must be a story here somewhere and this Primal Keto Gravy has been changed so many times I feel I have traveled with Lewis & Clark along the Columbia River to the Pacific Ocean to get to it and…change it…yet again.

So here’s the story. The recipe started with the Herb Gravy Recipe at Elana’s Pantry. From there it was adapted by Nom Nom Paleo who made her own Easy Paleo Herb Gravy Recipe. Then Martina adapted it into her Ultimate Keto Gravy and lastly…it was tweeted by Dr. Robert Milello where I got it.  So, it has been an epic journey and you have now arrived at the Pacific Ocean with Lewis & Clark (and me). The gravy sounded so good I thought I could adapt it one more time to make it my own and here you go with Primal Keto Gravy.

Boneless Chix Thigh-SkinIf you are at all handy with a knife (and I am) boning chicken thighs but leaving the skin on is really good with this gravy, the skin gets so crispy and…it saves a lot of $$$ as boneless skinless thighs are far more expensive and…you don’t get the skin.  This is fabulous with baked chicken and of course turkey.

Primal Keto GravyMost everything I have is antique.  The blender & brown bowl were my moms probably from the 50’s & 60’s and a gravy ladle (not shown) that was my grandmother’s and would easily be 100 years old.  I am such an antique.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Primal Keto Gravy
Print
Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. 1 Small To Medium Onion
  3. ¼ C Minced Celery
  4. 2 t Crushed Garlic (Optional But Good)
  5. 1 T Dijon Mustard
  6. 2 t Poultry Seasoning (Sage, Thyme, Marjoram, Rosemary)
  7. 2 T Lemon Juice (Optional)
  8. ¼ Lb Sautéed Mushrooms
  9. 1 T Porcini Dust
  10. 1¾ C Water
  11. 1 T Chicken Base
  12. ¼ C Heavy Cream
  13. Pepper To Taste
  14. All The Fabulous Fat Drippings & Fond* From Your Roasted Chicken
Instructions
  1. Add onions to olive oil and slowly caramelize.
  2. Add all ingredients (excluding heavy cream) and reduce slowly as you want the celery to soften. Just remember if you reduce too much you can always add more water but it’s easier not to go overboard in the first place.
  3. Add heavy cream and reduce to desired consistency, remembering as you blend it, it will thicken even more.
  4. Pour in a large enough bowl, add drippings and on medium- low begin to blend with a stick blender until you get to desired texture. I like mine a bit chunky.
  5. Add pepper to taste.
  6. Plate whatever fowl you are using and spoon sauce over all.
  7. 6 Servings
  8. 125 Calories, .6g Protein, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
  9. 8 Servings
  10. 93 Calories, .5g Protein, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
Notes
  1. If you taste this before the fond & fat are added it will taste OK but remember it has virtually no fat in it and fat is what make things taste good so taste test after the addition of the fat.
  2. *Fond (fahn) is that fabulous concentrated flavor in the little cruddy buttons at the bottom of a pan that is normally incorporated by deglazing.
  3. If you have frozen pulled chicken this is fabulous mixed into it.
  4. This also makes a tasty breakfast over fried eggs.
  5. Lastly, serve this proudly over a spatchcocked roasted chicken or your Thanksgiving turkey.
  6. Nutritionals are for gravy with the addition of 2 T extra fat & fond. Extra fat will only increase the calories a little and who cares.
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Low Carb Hollandaise Sauce

Low Carb Hollandaise SauceLow Carb Hollandaise Sauce. Hollandaise is considered one of the 5 “mother” sauces from which others can then be made. It is considered an “emulsion” of butter and egg yolks just as mayonnaise is an emulsion of oil and egg yolks. There are several ways to make hollandaise and I will give you both.  One is pretty foolproof (in a blender) and the other is easy too (on the stovetop) but you do have to give it your full attention.

ChalazaeThe chalazae are those nauseating little short twisted white cords (#’s 3&4) wrapped around the yolk to keep it in place which always seems to be in the way and difficult to remove.  I don’t know about you but biting into a chunk of cooked chalaza in an otherwise smooth product is a total turnoff. The reason many recipes call for straining is to remove them but I think it is much simpler to get rid of them before they are incorporated and cooked.

Let’s face it this sauce is so versatile and good on so may things it’s pathetic and the most common is over eggs benedict (on tomato and no muffin thank you), salmon, asparagus, broccoli,  tuna, salmon cakes, and in my world oysters Rockefeller.

Asparagus & HollandaiseOysters RockefellerBroccoli & Hollandaise

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hollandaise Sauce
Print
Ingredients
  1. 3 Large or 4 Smaller Egg Yolks
  2. 1 Stick +3T Butter
  3. 2 T Lemon Juice
  4. 1½ T Dry White Wine
  5. Good Pinch Cayenne Pepper
  6. ¼ t Salt Or To Taste
Instructions
  1. Same ingredients no matter which method you choose.
  2. Method 1: Blender (Small Cuisinart)
  3. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat and immediately strain into a glass measuring cup.
  4. Put room temperature egg yolks (minus the chalazae), wine, & lemon juice into blender, turn on and drizzle butter until thickened. This method needs to be done quickly as the butter will begin cooling as you strain and then pour it. Add cayenne, taste and add salt as necessary.
  5. Method 2: Stovetop
  6. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat.
  7. Over very low heat put room temperature egg yolks (minus the chalazae) and white wine in small bowl and begin whisking briskly. As eggs begin to pale in color start adding butter a little at a time while continuing to whisk until butter is all used. If it begins to thicken before all butter is incorporated, take it off the burner to finish. Take off heat and continue whisking for a minute or two. Immediately add lemon juice, salt, and cayenne. If it seems a little thick you can add water 1 T at a time.
  8. 4 Servings
  9. 331 Calories, 2.3g Protein, 35.0g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  10. 6 Servings
  11. 221 Calories, 1.6g Protein, 23.3g Fat, 0.7g Carbs, 0.0g Fiber, 0.7g Net Carbs
Notes
  1. If you like a very lemony sauce, add more lemon.
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Low Carb Puttanesca Sauce

Puttanesca SauceWhile the word Puttanesca Sauce may or may not have some rather dubious origins, which you can look up if you wish, the bottom line is: It should be quite robust and flavorful and as you look at the list of ingredients you might imagine this to be true. It is extremely pungent and is said to have drawn men in off the streets.  So use a little imagination here.

Puttanesca SauceThere are so many ways to use puttanesca sauce and here are just a few suggestions: Obviously over spaghetti squash, with nicely sautéed chicken, or with any numbers of different fish. If you opt to use it over spaghetti squash it will serve four and will also serve four with a double recipe of Spaetzle noodles. If used with chicken or fish you should get 6-8 servings and I have listed nutritionals for all. If you decide to use with fish you can serve a large wedge of lemon along side.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Puttanesca Sauce
Print
Ingredients
  1. 2 T Olive Oil
  2. 1 Medium Yellow Onion Small Chopped
  3. One Can Anchovies Packed In Oil
  4. 2 T Crushed Garlic
  5. 2 T Tomato Paste
  6. 2 16 Oz Cans Diced Or Crushed Tomatoes
  7. ¼ C Drained Capers
  8. ½ C Rough Chopped Kalamata Olives
  9. ½ t Crushed Red Peppers Flakes
  10. 2 T Fresh Chopped Basil
  11. Parmesan Cheese (Omit For Paleo)
  12. Salt & Pepper To Taste
Instructions
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose and I almost always choose spaghetti squash.
  7. 4 Servings
  8. 189 Calories, 7.5g Protein, 11.6g Carbs, 2.3g Fiber, 9.3g Net Carbs
  9. 6 Servings
  10. 126 Calories, 5.0g Protein, 7.7g Carbs, 1.5g Fiber, 6.2g Net Carbs
  11. 8 Servings
  12. 95 Calories, 3.8g Protein, 5.8g Carbs, 1.4 g Fiber, 4.4g Net Carbs
Notes
  1. Be sure to taste first before adding any salt & pepper.
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Low Carb Remoulade

Low Carb RemouladeLow Carb RemouladeLow Carb RemouladeLow Carb Remoulade. To my mind Remoulade is kind of a pinkish mixture not too unlike aioli except for its chunky texture.  Yes they certainly can and do taste differently depending on the ingredients but the visual can be quite striking.  If you look at most prepared remoulades they seen to be white and this does not appeal to me in the least.  White denotes Tartar Sauce and this is definitely not tartar sauce.

There are so many things to serve this with and here are just a couple. I am sure you will come up with many of your own uses. Crab Cakes, served with Bacon Wrapped Shrimp as a dipping sauce, your own Open-Faced Rueben Sandwich and with a bay shrimp salad served on lettuce with tomato & hard boiled egg with a wedge of lemon.  Here it is shown with Fried Oysters.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Remoulade
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Ingredients
  1. 1 C Mayonnaise
  2. ¼ C Minced Onion
  3. 2 T Lemon Juice
  4. 2 T Minced Celery
  5. 2 T Minced Green Onion Tops
  6. 2 T Minced Shallots
  7. 2 T Minced Capers
  8. 2 T Minced Red Pepper
  9. 2 T Sugar Free Ketchup
  10. 1 T Creole Or Dijon Mustard
  11. 2 t Horseradish Sauce
  12. 1 t Crushed Garlic
  13. ½ t Paprika
Instructions
  1. Blend all ingredients and refrigerate.
  2. 12 Servings
  3. 124 Calories, .2g Protein, 1.0g Carbs, .1g Fiber, .9 Net Carbs
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Low Carb Spicy Chipotle Aioli

Spicy Chipotle Aioli Spicy Chipotle Aioli, the name pretty well says it all and it’s perfect with Crab Cakes.  Aioli is pretty much always a garlic mayo mixture with any number of herbs and spices to flavor it and this is one variation.

 

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Spicy Chipotle Aioli
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Ingredients
  1. 1 C mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke (Or More To Taste)
Instructions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 121 Calories, .2g Protein. .4Carbs, .0g Fiber, .4g Net Carbs
Notes
  1. If you want it spicier add a tad more chipotle powder.
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Low Carb Cocktail Sauce

Cocktail SauceCocktail SauceCocktail SauceCocktail SauceThis no guilt low carb Cocktail Sauce goes together in about 2 minutes.  I have no idea how only four puny ingredients can have as much flavor as this does-but the proof in in the tasting. Many of my recipes, while easy enough, have a list of ingredients a mile long.  Put baby bay shrimp on a block of cream cheese and pour this over it.  Whew dogie.  Halve an avocado, fill with bay shrimp and drizzle this on it, same with a tomato, or boil yourself some big shrimp & wallow it in the sauce, mix with tuna fish instead of plain ole mayo. Endless possibilities. Good on Crab Cakes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cocktail Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup
  3. 3 T Horseradish Cream
  4. 2 T Lemon Juice
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 104 Calories, .2g Protein, 1.7g Carbs, 0g Fiber, 1.7g Net Carbs
Notes
  1. There are several strengths of horseradish cream so pick the right heat for your tastes or add ½ t sriracha sauce.
  2. Chopped green onion tops may be added if you want to use as a salad dressing.
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Low Carb Asian Dipping Sauce

Low Carb Asian Dipping SauceLow Carb Asian Dipping SaucePretty sure this Low Carb Asian Dipping Sauce is the easiest, low carb recipe on the site. It may be easy but it packs a ton of flavor and is used to dress the Crab Rangoon Bundles. It is what makes the Asian Stir Fry and thickened just a bit (or not) the Bacon Wrapped Shrimp is delicious dipped in it. Cook up a mess of mushrooms and drizzle this stuff on ’em?  Oh Yeah and don’t forget the pork tenderloin.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Dipping Sauce
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Ingredients
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Mix all ingredients.
  2. 12 Servings
  3. 8 Calories, 1.3g Protein, .8g Carbs, .1g Fiber, .7g Net Carbs
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Low Carb Porcini Wine Cream

Porcini Wine CreamThis is the same basic sauce as the Porcini Cream except we are subbing chicken base for beef base and adding dry white wine. This is used in the Easy Chicken Cordon Bleu/Porcini Wine Cream recipe.  Stuff a Flaxseed Meal Crêpe with anything savory and top it with this…Oh Good Grief.  There are a million (not really) variations of this sauce and I have probably, at some time or another, used them in the restaurant.  It gets kind of fun to name a dish if you are using it as a nightly or weekly special. You also might try smothering Spaetzle & adding lots of fresh cracked pepper.  OK, my mind is going nuts thinking about all the possibilities so…let your own minds wander a little-mine needs a rest.

You might take a quick peek while you’re here looking  Biscuits/Eggs & Sausage Gravy

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Porcini Wine Cream
Print
Ingredients
  1. ¼ C Heavy Cream
  2. ¼ Water
  3. 1 T Dry White Wine
  4. ¼ t Chicken Base
  5. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms
  6. ⅛ t Pepper
Instructions
  1. Add all ingredients to sauce pan and reduce slightly.
  2. 1 Serving
  3. 296 Calories, 1.6.0g Protein, 2.5g Carbs, 0g Fiber, 2.5g Net Carbs
Notes
  1. As recipe is for 1 serving simply multiply by number needed.
  2. Add a little lemon juice to enhance for a creamed seafood dish.
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Low Carb Porcini Cream

Low Carb Porcini CreamLow Carb Porcini CreamLow Carb Porcini Cream. True Story:  Close to 45 years ago I was in a Wild Oats grocery in Boulder, CO and they had a large jar of some ole dried out mushrooms-but they were very expensive.  Being the curious type I opened the jar to smell them.  Ye Gads, I had never smelled anything so heavenly.  I bought a very small container having no idea at the time what to do with them.  Really, all I wanted was to open them periodically just to get another whiff.  Remember, this was way before the internet and though I worked in a restaurant at the time, I was in the front end waiting tables.  I don’t remember when I started using them and when I did it was like…whoa, I wish I had started earlier.

Oregon Pistol River Porcini PowderI use dried porcinis in many dishes and I do make my own dust with them and you can buy the dust here:  Piston River Porcini Dust  Just adding dust to regular sautéed mushrooms is terrific, let alone the myriad other things to add it to. It is my opinion that the highest and best use for this porcini cream is napping a filet mignon or any other steak.  One of the reasons you see filets wrapped in bacon is to give them flavor and with this cream that is definitely not necessary.  The reason I often prefer powder to dried mushrooms is…and please see: USING SURFACE AREA TO YOUR ADVANTAGE

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Porcini Cream
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Ingredients
  1. 2 C Heavy Cream
  2. 2 t Beef Base (Or To Taste)
  3. 1½ Oz Dried Porcini Mushrooms
  4. 2 t Porcini Dust
  5. 3-4 T Hot Water
  6. Cracked Pepper
Instructions
  1. Soak dried mushrooms in hot water about 10-15 minutes. DON'T throw any of the water away.
  2. Simmer all ingredients until slightly thickened and desired consistency is reached. Taste & correct if necessary.
  3. 6 Servings
  4. 274 Calories, 1.6g Protein, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. From this basic recipe you can add sautéed mushrooms, shallots, or whatever else you might want.
  2. As this is used to nap steaks I believe it will do six servings quite nicely. Pictured is a filet mignon.
  3. Be sure not to let the gravy get too thick because as it cools it gets even thicker but you can always add a tad or water.
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Low Carb Basic Cream Gravy

Basic Cream GravyLow Carb Cream Gravy.  What to say. You can put it on a brick and the brick would taste good.  You can a sausage, mushrooms, cheese and probably a myriad of other flavor changers.  It is the perfect thing for Chicken Fried Steak, chicken, turkey, or on Carbalose Flour Bread Stuffing

 

Allow about ½ cup gravy per person per item.  Example:  Mashed Cauliflower=½ cup or a hamburger steak=½ cup and together would=1 cup. This gravy has lots of calories and almost no carbs so if you are eating LCHF this recipe is for you. The recipe uses 2 cups heavy cream to top 4 foods so all you have to do is multiply.  Super simple, simple, simple.  Here is another example:  Eggs & Sausage Gravy for two.  If you want brown gravy all you need do is substitute beef base for chicken base.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Basic Cream Gravy
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Ingredients
  1. 1 C Heavy Cream
  2. 1 C Water
  3. 2 t Chicken Base
  4. 1 t Cracked Pepper
Instructions
  1. Simmer all ingredients until slightly thickened and desired consistency is reached.
  2. 4 Servings
  3. 240 Calories, 0.0g Protein, 24g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Be sure not to let the gravy get too thick because as it cools it gets even thicker. just like any other gravy. If it gets away from you just add a bit more water.
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Low Carb Cheese Fondue

Low Carb Cheese FondueLow Carb Cheese Fondue.  I know, I know. Cheese Fondue is so 60’s but it doesn’t mean it isn’t tasty and this is so, so easy to make. If you serve it to anyone under the age of 40 they may never have heard of fondue let alone eaten it, so you can dazzle them and personally I can make this a complete meal with sausage & vegetables or…it makes a fabulous sauce over broccoli.

 This is the recipe from the Rheinlander German restaurant here in Portland in my neighborhood and it is always what I order when I go there.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cheese Fondue
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Ingredients
  1. 1 Lb Gruyere Cheese (Or Swiss)
  2. 1 C Dry White Wine
  3. 1 T Corn Starch
  4. ½ t Crushed Garlic
  5. ¼ t White Pepper
  6. ¼ t Cayenne Pepper
  7. Pinch Nutmeg
Instructions
  1. Cut off any rind as it will not melt and then grate cheese.
  2. In a stainless steel saucepan, very slowly simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 4-5 minutes to reduce wine and let a little alcohol cook out.
  3. Thoroughly toss corn starch into grated cheese.
  4. Take wine off heat, add cheese, and beat with a whip until completely melted. Do not boil, just let it melt. If not completely melted alternately put on and take off heat until it does.
  5. If too thick, add more wine. If too thin, add more cheese. The consistency of the fondue should coat sausage or vegetables evenly when dipped into mixture.
  6. If you have a fondue pot all the better (and I do not) otherwise serve immediately in individual ramekins.
  7. Serve with any good sausage or vegetables.
  8. 6 Servings
  9. 398 Calories, 22.7g Protein, 2.4g Carbs, 0g Fiber, 2.4g Net Carbs
Notes
  1. Serve with chunks of sausage and/or your favorite low carb vegetables.
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Low Carb Mississippi Comeback Sauce

Mississippi Comeback SauceMississippi Comback Sauce

 

 

 

 

Mississippi Comeback Sauce makes a great vegetable dipping sauce, a terrific salad dressing and if you eat sandwiches it is especially good on an Open-Faced Rueben Sandwich.  I bet once you have eaten this you will “comeback” with your own ways to use it. The recipe is easily doubled and lasts forever, and I’m guessing it won’t. (Last Forever)

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mississippi Comeback Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 2 T Chili Sauce
  4. 2 T Sugar Free Ketchup
  5. 1 T Fresh Lemon Juice
  6. ½ t Dijon Mustard
  7. ¼ t Onion Powder
  8. ¼ t Garlic Powder
  9. ¼ t Worcestershire Sauce
  10. 2 Drops Tabasco Sauce
  11. ¼ t Cajun Seasoning
  12. Pinch Pepper
Instructions
  1. Beat all ingredients, put in a 1 cup jar, and refrigerate.
  2. 8 Servings
  3. 130 Calories, .1g Protein, 1.6g Carbs, 0g Fiber, 1.6g Net Carbs
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Low Carb Sweetened Condensed Milk

Sweetened Condensed MilkLow Carb Sweetened Condensed Milk. It has been many years since I have had real Sweetened Condensed Milk and for all the world this is as I remember it.  I use this in the Magic Bars recipe or it can be used as the topping on Gooey Sticky Butter Cake

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sweetened Condensed Milk
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Ingredients
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Instructions
  1. Whisk and begin heating heavy cream, sweetener and both gums.
  2. Cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. Serving Size 1 T
  5. Serves 16
  6. 64 Calories, .3g Protein, .4g Carbs, 0g Fiber .4g Net Carbs
Notes
  1. This makes a great drizzle for strawberries and raspberries...or you can just drizzle your tongue.
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Low Carb Sauce Béarnaise

Sauce BéarnaiseLow Carb Sauce Béarnaise. In the summer of 1972 in East Lansing, MI I had the opportunity to live in a house with 5 HRI (hotel, restaurant, & institutional management) students and I jumped at it.  It was the responsibility of each of us, one day a week, to shop with $10.00, prepare a meal for 6, and all sit down together to eat.  Talk about the good ole days-can you imagine feeding 6 college students on $10/day now?  Someone made this recipe and I have been making it ever since.  My only tweak has been the addition of the tarragon vinegar.   The reason I like it is that it is made in a food processor rather than over a double boiler of hot water.  This is so much much easier and pretty much full-proof if your butter is hot enough.  The French make this sauce so much harder. 

The absolute secret to this particular béarnaise is the use of tarragon vinegar.  I do add lemon juice to mine because I often enough serve it with seafood but I find the lemon juice goes with about anything.

Good enough on a brick but better yet with a good steak or Stuffed Shrimp.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sauce Béarnaise
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Ingredients
  1. Ingredients
  2. 3 Large Egg Yolks Room Temperature
  3. 1 Stick+3 T Butter
  4. 1 Minced Nice Sized Shallot
  5. ¼ C Tarragon Vinegar
  6. ¼ C Water
  7. ½ t Dried Tarragon Leaves
  8. Pinch Cayenne Pepper
  9. ¼ t Tarragon
  10. 2 T White Wine
  11. 2 T Lemon Juice
  12. ¼ t Salt
Directions
  1. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times.
  2. Mince Shallot, add to vinegar & water, add ½ t tarragon and cayenne pepper and simmer ever so slowly. The idea is the get the minced shallot very soft. If you need more moisture add a bit more vinegar. When this is finished it should have just a little moisture left-maybe a T or so.
  3. Put egg yolks and white wine in small processor & add shallot mixture.
  4. Strain butter to get rid of the little cruddy buttons and immediately begin slowing pouring into running processor. It should thicken toward the end if your butter is hot enough so make sure you take butter from the stove, strain, and begin using immediately. The idea is that the very hot butter will “cook” the yolks and thicken them.
  5. Add lemon juice, last ¼ t tarragon, salt, and process. Taste and correct seasoning if necessary.
  6. 4 Servings
  7. 280 Calories, 2g Protein, 1.5 Carbs, 0g Fiber, 1.5g Net Carbs
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Low Carb BBQ Sauce

BBQ SauceThis is a basic BBQ sauce and anything can be adjusted to suit your tastes.  It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Your Basic BBQ Sauce
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. ½ t Minced Garlic
  3. ½ Cn Tomato Paste
  4. ¼ C Water
  5. 2 T White Vinegar
  6. 1 T Chili Powder
  7. 1 T Grated Onion
  8. 1 T Lemon Juice
  9. ⅛ t Cayenne (Or Chipotle Powder)
  10. 2 t Liquid Smoke
Directions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
  2. The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
  3. Makes approx. 1 Cup
Notes
  1. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
  2. If you like really smoky sauce, add another tsp. of liquid smoke.
  3. If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
  4. Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
  5. Spicier? Add more Cayenne.
  6. More piquant? Add more chili powder.
  7. Like Worcestershire? Add some.
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Low Carb Tartar Sauce

Tartar SauceTartar Sauce is such a subjective taste for everyone.

This is a tartar sauce of an “original” recipe used in a seafood house I once worked in and I have always loved it.  I think the secret is once again the grated onion.  I have made it low carb with the addition of  Sugar Free Mt. Olive Sweet Relish which can be found on the Netrition website.   

The original started with 4 gallons of mayo so this is a real cut down.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tartar Sauce
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Ingredients
  1. 1 C Mayonnaise
  2. ½ C Low Carb Sweet Relish
  3. 2 T Grated Onion
  4. 2 T Lemon Juice
  5. 1 T Worcestershire Sauce
Directions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 122 Calories, .2g Protein, .7g Carbs, 0g Fiber, .7g Net Carbs
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Low Carb Rosemary Aioli

Rosemary AioliThis Rosemary Aioli Sauce was part of the appetizer I first served long ago and far away as part of a catered a 25th wedding anniversary for two people.  The setting was Virginia in August on a 60 acre farm down by their water spring surrounded by huge beautiful trees.  Now get this; it was a surprise from the husband to his wife.  How cool is that?

I had eaten the appetizer recipe many times, but can no longer do so because of the carb content, but the sauce…I have used it ever since.  It is literally good on a brick but probably best served on the side with rack of lamb, a good steak, or prime rib. This recipe is a couple places on the internet but it is so good and I use it so often that I am putting it here.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Rosemary Aioli
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Ingredients
  1. ¾ C Mayo
  2. 1 T Lemon Juice
  3. 1 T Balsamic Vinegar
  4. 2 t Dijon Mustard
  5. ¾ t Dried Crushed Rosemary
  6. ½ t Crushed Garlic
Instructions
  1. Whisk all ingredients in small bowl to blend.
  2. Refrigerate for several hours to allow the flavors to marry.
  3. 8 Servings
  4. 140 Calories, .1g Protein, .7g Carbs, .1g Fiber, .6g Net Carbs
Notes
  1. Recipe from a November 2000 Bon Appetite
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Porcini Dust

I have been making and using this Porcini Dust for over 25 years (long before Amazon ever existed) and it is the most ridiculously easy-to-make and best stuff I have ever cooked with.  Restaurant customers had no idea what the flavor was but boy oh boy they sure knew they liked it.  You will need a spice grinder to make it but if you don’t have a grinder you can actually order a 12 oz. jar of it for $18.00 at http://www.amazon.com/Porcini-Powder-12-Jar-Each/dp/B000RHUYC0 and $18.00 seems like a pretty good price to me assuming it is the same quality mushrooms that I use.   I can assure you it will last a long time as you only need a little at a time.  So no recipe card here, just information.

Porcini Dust

Porcini Mushrooms

Porcini Dust

Porcini Dust

These are the mushrooms I use and can be purchased at Piston River Porcini Dust  In fact they have many different dried mushrooms available.  I also use their dried shiitakes and best of all they are an Oregon company.

This “dust” is used as an ingredient in many of my recipes.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.