Part 21 (1/2)

COMPOUND b.u.t.tERS AND OILS.

b.u.t.ter-Oil Blend 221.

Herb-Flavored Oil 223.

Herb-b.u.t.ter Blend 222.

Parsley b.u.t.ter 222.

SALAD DRESSINGS.

Blue Cheese Dressing 227.

Creamy Italian Dressing 231.

Caesar salad Dressing 224.

French Dressing 233.

Carrot-Ginger Dressing 231.

Fresh Raspberry Vinaigrette 227.

Creamy Coleslaw Dressing 226.

Greek Vinaigrette 224.

Hot Bacon Vinaigrette 225.

Roasted Garlic-Basil Dressing 229.

Italian Dressing 228.

Russian Dressing 233.

Lemon-Dill Vinaigrette 232.

Sherry Vinaigrette 226.

Parmesan Peppercorn Dressing 232.

Sweet Mustard Dressing 230.

Ranch Dressing 230.

MARINADES AND RUBS.

Asian Marinade 235.

Mediterranean Marinade 236.

Chipotle Marinade 236.

BBQ Rub 238.

Hearty Red Wine Marinade 237.

Cajun Rub 239.

Latin Marinade 234.

Moroccan Rub 239.

BROTHS.

Beef Broth 241.

Vegetable Broth 241.

Chicken Broth 240.

SAUCES.

There are countless sauces and many ways to make them. Sauces that get their rich texture from cream, b.u.t.ter, oil, or pureed ingredients are a boon for people who are watching their carb intake. Mayonnaise, hollandaise, and basil pesto, for example, rely on eggs, cream, or oil to do the thickening. Even sauces that aren't usually low carb, such as barbecue sauce, are easy to adapt, as our recipes demonstrate. Similarly adaptable are pan sauces, which are usually made by thickening the drippings of roast beef, turkey, or another main dish with a roux (a flour-and-fat mixture). Condiments, such as tartar sauce, salsa, aioli, and other zesty complements to meals, also add zest to meals.

In most recipes, we've relied on oils such as olive oil and canola oil that are primarily monounsaturated. Occasionally, small amounts of the polyunsaturated sesame or peanut oil are specified to remain faithful to a sauce inspired by an Asian cuisine.

Also check out these sauces on /recipes: Chimichurri Sauce, Bearnaise Sauce, Cla.s.sic Mint Sauce, Creamy Herb Sauce, Pico de Gallo (tomato salsa), Guacamole, and Simplest Turkey Gravy. Chimichurri Sauce, Bearnaise Sauce, Cla.s.sic Mint Sauce, Creamy Herb Sauce, Pico de Gallo (tomato salsa), Guacamole, and Simplest Turkey Gravy.

Veloute Sauce Don't be intimidated by the French name. This tasty sauce is easy to make. The cla.s.sic version relies on flour as thickener, but our version makes it a perfect low-carb accompaniment. The specific broth depends on whether you'll be using the sauce with poultry, meat, or fish.

Phases: 1, 2, 3, 4Makes: 4 (-cup) servingsActive Time: 5 minutesTotal Time: 15 minutes2 cups Chicken Broth or Beef Broth (pages 240 or 241), or canned or Tetra Pak chicken, beef, or fish broth teaspoon salt1/8 teaspoon pepper teaspoon pepper1 tablespoon ThickenThin not/Starch thickener2 tablespoons unsalted b.u.t.ter Combine broth, salt, and pepper in a small saucepan over medium-high heat; bring to a boil. Whisk in thickener; simmer, stirring occasionally, until sauce thickens, about 3 minutes. Remove from heat; swirl in b.u.t.ter until melted. Serve warm or refrigerate in an airtight container for up to 5 days.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 3 grams; Fiber: 2 grams; Protein: 3 grams; Fat: 6 grams; Calories: 70 Tip: ThickenThin not/Starch thickener thickens sauces the way cornstarch or flour does, but without the carbs. All its carbs are fiber, so it has 0 grams of Net Carbs per serving. You can order it online from numerous low-carb food Web sites.

Bechamel Sauce Bechamel is a mild sauce that can be used in souffles or simmered with finely chopped vegetables or meats. Traditionally thickened with a mixture of flour and fat, our version uses heavy cream and a low-carb thickener instead.

Phases: 1, 2, 3, 4Makes: 6 (-cup) servingsActive Time: 10 minutesTotal Time: 30 minutes1 cup heavy cream1 cup water small onion, coa.r.s.ely chopped1 teaspoon salt teaspoon pepperPinch ground nutmeg1 tablespoon ThickenThin not/Starch thickener1 tablespoon b.u.t.ter1. Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over medium heat; bring to a simmer. Remove from heat; let stand 15 minutes.2. Strain cream mixture; return to saucepan over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minutes. Remove from heat; swirl in b.u.t.ter until melted. Use right away.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 3 grams; Fiber: 1 gram; Protein: 1 grams; Fat: 17 grams; Calories: 160 Mushroom Gravy This low-carb gravy gets its rich flavor from sauteed mushrooms rather than pan drippings. For a vegetarian version, replace the chicken broth with vegetable broth.

Phases: 1, 2, 3, 4Makes: 10 (-cup) servingsActive Time: 25 minutesTotal Time: 35 minutes4 tablespoons ( stick) b.u.t.ter, divided1 small onion, finely chopped teaspoon salt1/8 teaspoon pepper teaspoon pepper1 (10-ounce) package sliced mixed mushrooms2 garlic cloves, minced2 teaspoons soy sauce2 teaspoons red wine vinegar2 cups Chicken Broth (page 240), or canned or Tetra Pak chicken broth1 teaspoons ThickenThin not/Starch thickener2 teaspoons fresh chopped thyme Melt 2 tablespoons of the b.u.t.ter in a nonstick skillet over medium-high heat. Add onion, salt, and pepper and saute until soft, about 3 minutes. Add mushrooms and saute until golden brown, about 8 minutes. Add garlic and saute until fragrant, about 30 seconds. Add soy sauce and vinegar; simmer until evaporated, about 30 seconds. Add broth and boil until mixture is reduced by one-third, about 10 minutes. Stir in thickener and thyme; simmer until sauce thickens, about 2 minutes. Remove from heat; swirl in remaining 2 tablespoons b.u.t.ter until melted. Serve warm.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 3 grams; Fiber: 1 gram; Protein: 2 grams; Fat: 5 grams; Calories: 60 Mayonnaise Store-bought mayonnaise may be convenient, but it's usually made with soybean oil and often with added sugar. Homemade mayonnaise is delicious, especially spooned over steamed vegetables. Use it to make tuna, shrimp, or egg salad or as a base for dips or sauces such as Tartar Sauce (page 21011) and Remoulade (page 211).

Phases: 1, 2, 3, 4Makes: 8 (2-tablespoon) servingsActive Time: 10 minutesTotal Time: 10 minutes1 large egg yolk (see note, opposite)2 teaspoons fresh lemon juice1 teaspoon Dijon mustard teaspoon salt1/8 teaspoon pepper teaspoon pepper cup olive or canola oil Combine egg yolk, lemon juice, mustard, salt, and pepper in a medium bowl; add oil in a slow and steady stream, whisking constantly until sauce is very thick. Serve right away, or refrigerate in an airtight container for up to 4 days. If mayonnaise is too thick, stir in 1 to 2 teaspoons water to thin.