1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (117 page)

Melt the butter over lowest heat in a nonreactive saucepan and sauté the onion and garlic in it for 4 or 5 minutes. Whisk in everything else, bring to a simmer, and let it cook for 5 minutes or so.

Yield:
Makes a little over 1 cup (240 ml), or about 9 servings of 2 tablespoons (30 ml) each

9 grams of carbohydrate per serving, but 2 grams of that are the polyols in the imitation honey, and 1 gram is fiber, so count 6 grams of usable carb; 1 gram protein.

This is the most complicated sauce in this book to make, but it’s marvelous and makes quite a lot. It’s also quite hot—you could mellow it a bit by leaving out the cayenne, I suppose, but then it wouldn’t really be Cajun would it?

1 small onion

½ small green bell pepper

2 celery ribs

3 cloves garlic

2 tablespoons (30 ml) olive oil

1 can (14 ounces, or 420 ml) chicken broth

cup (160 ml) cider vinegar

3 tablespoons (49.5 g) tomato paste

5 tablespoons (75 ml) spicy mustard

3 tablespoons (4.5 g) Splenda

¼ teaspoon blackstrap molasses

2 tablespoons (30 ml) Dana’s No-Sugar Ketchup (page 463)

½ teaspoon chili powder

½ teaspoon cayenne

Chop the onion, pepper, and celery fairly fine—feel free to use a food processor for this; I did! Crush the garlic, too.

In a big saucepan with a heavy bottom over medium heat, heat the olive oil and add the chopped vegetables. Sauté them until everything is soft. Now stir in everything else, turn the heat down, and let the whole thing simmer for 15 to 20 minutes. Spoon over pork—preferably pork you’ve rubbed with Cajun Seasoning (page 484) and mopped with Cajun Rib Mop (page 490)!

Yield:
Makes about 1 quart (960 ml), or about 16 servings of ¼ cup (60 ml) each, though you may eat more!

Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; 1 gram protein.

If a luau is what you’re dreaming of, try this sauce! It’s great on pork of any kind.

¼ cup (66 g) tomato paste

¼ cup (60 ml) canned crushed pineapple in juice

¼ cup (60 ml) white vinegar

1 tablespoon (15 ml) soy sauce

2 tablespoons (3 g) Splenda

5 tablespoons (75 ml) water

¼ teaspoon blackstrap molasses

Combine everything in a saucepan and simmer over low heat for 5 minutes.

Yield:
Makes a little over 1 cup (240 ml), or 8 servings of 2 slightly generous tablespoons (30 ml) each

5 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 4 grams; 1 gram of protein.

If you like honey-mustard dressing, give this barbecue sauce a try.

½ cup (120 ml) spicy brown mustard

¼ cup (6 g) Splenda

½ teaspoon blackstrap molasses

teaspoon instant coffee crystals

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

2 tablespoons (30 ml) water

Just whisk everything together in a nonreactive saucepan over low heat. Bring it to a simmer and let it cook just a few minutes to blend the flavors.

Yield:
Makes just under 1 cup (240 ml), or about 7 servings of 2 tablespoons (30 ml) each

3 grams of carb per serving, with a trace of fiber, and 1 gram of protein.

Unlike the Apricosen und Horseradish BBQ Sauce (page 473), this has no tomato note—just apricot, wine, and all those wonderful spices. Like
the Apricosen sauce, this is especially good on poultry!

6 tablespoons (120 g) low-sugar apricot preserves

cup (80 ml) white wine

¼ medium onion

¼ teaspoon ginger

¼ teaspoon cayenne

teaspoon allspice

¼ cup (16 g) tarragon

¼ teaspoon turmeric

teaspoon cardamom

3 tablespoons (45 ml) Dijon or spicy brown mustard

Measure everything into a nonreactive saucepan and whisk together well. Simmer on low for 5 to 10 minutes.

Yield:
Roughly 1¼ cups (300 ml), or 10 servings of 2 tablespoons (30 ml) each

5 grams carbohydrate, with a trace of fiber, and 1 gram of protein.

This is good on anything fishy or seafoodlike.

1 cup (230 g) mayonnaise

2 tablespoons (30 ml) spicy brown or Dijon mustard

2 tablespoons (30 ml) lemon juice

1 teaspoon dried tarragon, crumbled

2 tablespoons (17 g) capers, drained and chopped a bit

Just stir everything up and you’re good to go!

Yield:
Makes about 1
cups (320 ml), or 5 servings of just under ¼ cup (60 ml) each

Each serving has 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein.

This amazingly flavorful herb sauce is wonderful over a grilled steak, especially one that you’ve seasoned with something a bit hot and spicy.

1 bunch cilantro

5 cloves garlic

2 tablespoons (30 ml) lime juice

½ small red onion, cut in a few hunks

½ teaspoon red pepper flakes

cup (160 ml) olive oil