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Category: Sauces and Dips (Page 3 of 8)

Chinese Fish Recipe

Ingredients:
Fish chunks or whole fish.
Garlic
green onions
Oil
Soy Sauce

Instructions:

Cut shallow slices into fish and insert garlic slices.

Place in top of steamer or on lettuce leaves in top of steamer. (I’ve also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks.) Put the fish on a plate and cover.

Place sliced green onions over fish and any other seasoning wanted.

Cover.

When fish is tender/soft/flaking remove and quickly pour sauce over.

Add fresh sliced green onions to serve.

Sauce:

While fish is steaming warm 1/2 cup oil and 1/2 cup soy sauce together, add chopped/sliced/mashed garlic.


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Sorrel & Lemon Sauce Recipe

Ingredients:
1 oz. sorrel leaves, stems removed
3 egg yolks
5 oz. of butter, melted
3 tbl. lemon juice

Instructions:

Put the sorrel in a bowl, cover with boiling water and leave for 30 seconds. Drain and refresh in cold water to keep the color, then chop finely or tear into very small pieces.

Put the egg yolks in a bowl and place over a pan of simmering water. Whisk the yolks for about 1 minute, or until they thicken.

Continue whisking and gradually drizzle the melted butter into the yolks, a little at a time, whisking after each addition, until the sauce is thick and creamy. Remove the bowl from the heat. Whisk in the lemon juice and the sorrel and season to taste with salt and white pepper.

Good with grilled salmon, chicken and most types of fish.

1 g. Carbohydrates


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Japanese Soy, Mirin and Sesame Sauce Recipe

Ingredients:
1/2 cup tahini
2-3 cloves garlic, crushed
1 cup coriander leaves
1/3 cup rice vinegar
3 tablespoon lime juice
2 tablespoon Japanese soy sauce
2 tablespoon mirin (rice cooking wine)
3 tablespoon oil
1 tablespoon sesame oil

Instructions:

Place the tahini and garlic in a food processor (blender) and process briefly. Add the coriander, rice vinegar, lime juice, soy sauce and mirin. Process until smooth. Mix the oil and sesame oil together and , with the motor still running, slowly add to the food processor. The sauce will thicken but still have a pourable consistency.

Good with scallops, vegetable dishes, beef salad or pan-fried steak.

1 g. Carbohydrates


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Sweet Chili Sauce Recipe

Ingredients:
8 large chilies, chopped
1 cup vinegar
1 cup water
48 packets of Stevia

Instructions:

Remove the seeds from the chilies, then chop. Place in a saucepan with remaining ingredients.

Simmer over medium heat until the sauce thickens slightly (about 25 minutes).

Carb count: 0.8 carbs per tablespoon


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Tartar Sauce Recipe

Ingredients:
1 1/2 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon chopped capers
1 tablespoon chopped gherkins (pickles)
1/4 teaspoon dijon mustard
1 teaspoon finely chopped parsley

Instructions:

Mix all ingredients together well. Season with salt and pepper. Top with a few capers to serve.

Makes about 1 2/3 cups.


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Tomato Sauce Recipe

Ingredients:
8 ounce can, tomato sauce (check that there are no sugars, and no carbs)
1/4 cup chopped onion
One clove garlic, chopped
1/2 teaspoon basil
1/8 teaspoon oregano
Salt, to taste
Olive Oil

Instructions:

In a small sauce pan add enough olive oil to cover the bottom of the pan and saute onions until translucent. Add garlic and saute for another minute.

Add tomato sauce and simmer uncovered for ten minutes. Add the basil and oregano and simmer another five minutes or until the sauce has reached the desired consistency.


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Veloute Sauce Recipe

Ingredients:
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp thickener (see Low Carb Thickeners)

Instructions:

Prep Time: 5 minutes
Cook Time: 30 minutes

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let the butter turn brown as this will affect the taste.

Stir the thickener that you chose into the melted butter a little bit at a time, until it is a pale-yellow-colored paste. This paste is called a roux.

Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch the bottom of the pan. You can use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.

Remove the sauce from the heat.

If you want an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Keep the velouté covered until you’re ready to use it.

Makes about 1 quart of chicken velouté sauce.

Velouté is one of the five sauces of classical cuisine. It can also be used for fish.


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Cheddar Cheese Dip Recipe

Ingredients:
2 tablespoons olive oil
1 pound sharp cheddar cheese, shredded
1 cup sour cream
1 egg
1 teaspoon dry mustard

Instructions:

Place olive oil in top of double boiler and add cheese. Place over simmering water and stir until cheese begins to melt.

Add sour cream gradually, stirring constantly until cheese is melted and mixture is smooth.

Beat the egg. Stir in the egg, mustard and paprika.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Salmon Pepper Dip Recipe

Ingredients:
1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo sauce*
4 ounces hot-style smoked salmon, flaked with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and cream until smooth.

Reserve 1/4 cup of the green onions, stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper.. Spread mixture in a 1-quart au gratin dish.

Bake for 25 minutes or until heated through stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices or other veggies.

Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).

*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.


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Cheese Sauce Recipe

Ingredients:
1 cup heavy cream
1/3 cup cheese cut fine
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon paprika

Instructions:

Mix cream, cheese and seasonings. Stir until cheese is melted. And voila! Enjoy.


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