Cream sauce (low carb)

24 Servings

Ingredients

Quantity Ingredient
¼ pounds Sweet butter (real butter only!)
3 Egg yolks
¼ cup Water
¼ cup Heavy cream
1 dash Nutmeg (up to)
½ teaspoon Arrowroot; depending on, thickness desired
1 tablespoon Water; (optional)

Directions

Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "sharon@..." <sharon@...> 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 ¼ 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- 4⅒ in 23 Tablespoons; Grams/serving- ⅕ per Tablespoon MC-RECIPE@...

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