Keto Caramelized Mustard Cream. I have pretty much always said that a sauce can make the meat, and this keto caramelized mustard cream is one of those sauces. I have shown it with a beautiful black peppercorned pork rib chop and it is equally as comfortable with a steak, fish, and chicken. It’s really is an all-bases-covered sauce. I put it under the chop so you could see the gorgeous cracked peppercorn crust (which not only tastes incredible but also keeps the meat moist) but it’s easily comfortable smothering a piece of meat so, top or bottom, your choice.
In case anyone is wondering what that beautiful stuff with macadamia nuts on it is, well, it’s a Keto Bacon Broccoli Salad with everything but the kitchen sink in it and…it’s super easy to make.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- 1 T Butter
- 1 T Olive Oil
- 1 Medium Onion
- 1½ t Dried Thyme
- ¼ C White Wine
- ¼ C Brandy
- 2 T Sherry
- ½ C Heavy Cream
- 2 t Dijon Mustard
- 1 t Chicken Base***
- Slice onion very thinly.
- Add butter and olive oil to medium sauce pan on medium-low and caramelize the onions stirring every so often so they don't burn. (this should take 35-40 minutes).
- Add thyme, wine, brandy, sherry, and chicken base, and reduce until it is all incorporated and liquid is nearly gone.
- Add mustard and heavy cream and reduce slightly. The cream will thicken very quickly from the onions so if needed, add a little water.
- 4 Servings
- 187 Calories, 0.4g Protein, 18.3g Fat, 2.5g Carbs, 0.0g Fiber, 2.5g Net Carbs
- As I said above, this is good on everything.