Low Carb Gravy Recipes
Low Carb Red "French" Dressing
Ingredients:
1/2 teaspoon granulated gelatin
1/4 teaspoon dry mustard
1/4 cup boiling water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
1/2 cup tomato juice
1 dash black pepper
1/4 cup white vinegar
1 tablespoon sugar
1/8 teaspoon garlic powder
Directions:
Soften gelatin in cold water. Add boiling water; stir until dissolved. Put into a pint jar with all remaining ingredients. Cover tightly; shake thoroughly. Chill for a few hours before serving. Stir occasionally to prevent gelling at bottom. Shake gently before using.
Per Serving: 10 Cal (1% from Fat, 5% from Protein, 94% from Carb); 0 g Protein; 0 g Tot Fat; 3 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 206 mg Sodium; 0 mg Cholesterol
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Low Carb Bernaisse Sauce
Ingredients:
1/4 cup vinegar
1/4 cup white wine
1 teaspoon tarragon
1 tablespoon scallion, minced
1/2 cup butter
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a time. Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.
Yields 1 1/2 cups (6 tablespoons per serving).
Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol
