Cream Sauce (Low Carb)

Cream Sauce (Low Carb)

Ready in 1h

Try this Cream Sauce (Low Carb) recipe, or contribute your own.


1/4 lb Sweet butter; (real butter
1/4 -(up to)
1 tb Water; (optional)
3 Egg yolks
1/4 c Heavy cream
1/2 ts Arrowroot; depending on
1/4 c Water
1 ds Nutmeg

Original recipe makes 24



Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "" 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 youre 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 1/4 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. As recipe calls for using a double boiler. Im always in a hurry and use a regular, non-stick pan with the same success. Total Grams- 4.1 in 23 Tablespoons; Grams/serving- 0.2 per Tablespoon MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

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