Part 41 (2/2)

Puree the duck sauce in a blender, if you like, or do what I do: simply mash the sauce with a potato masher or a fork. (I like the texture better this way.) Yield: About 2 cups (480 ml) About 2 cups (480 ml) Each 2 tablespoon (30 ml) serving has 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and no protein.

It's best to freeze this if you're not going to use it up right away.

Teriyaki Sauce It's good on chicken, beef, fish-just about anything!

cup (120 ml) soy sauce cup (60 ml) dry sherry 1 clove garlic, crushed 2 tablespoons (3 g) Splenda 1 tablespoon (6 g) grated fresh ginger Simply combine all ingredients.

Yield: Makes just over cup (180 ml) Makes just over cup (180 ml) About 3 g carbohydrate per tablespoonful.

Looing Sauce This is a Chinese sauce for ”red cooking.” You stew things in it, and it imparts a wonderful flavor to just about any sort of meat.

2 cups (480 ml) soy sauce 1 star anise cup (120 ml) dry sherry (The cheap stuff is fine.) 4 tablespoons (6 g) Splenda 1 tablespoon (6 g) grated fresh ginger 4 cups (960 ml) water Combine the ingredients well and use the mixture to stew things in. After using Looing Sauce, you can strain it and refrigerate or freeze it to use again, if you like.

Yield: 6 cups (1.5 L) of looing sauce, or plenty to submerge your food in 6 cups (1.5 L) of looing sauce, or plenty to submerge your food in In the whole batch there are about 50 grams of usable carbohydrates, but only a very small amount of that is transferred to the foods you stew in it.

Star anise is available in Oriental markets, and my natural food store carries it too. It actually does look like a star, and it's essential to the recipe. Don't try to subst.i.tute regular anise.

c.o.c.ktail Sauce You'll need this for the Easy Party Shrimp (page 76)!

cup (120 ml) Dana's No-Sugar Ketchup (page 463) or purchased low-carb ketchup 2 teaspoons prepared horseradish teaspoon hot pepper sauce 1 teaspoon lemon juice Combine all ingredients in a bowl and mix well.

Yield: Makes about cup (120 ml) Makes about cup (120 ml) The whole batch contains 5 g protein, 36 g carbohydrate, 6 g dietary fiber, 30 g usable carbs. Good thing you'll be sharing it! You can drop this carb count considerably by using commercially-made low-carb ketchup.

Cheese sauce Try this over broccoli or cauliflower. It's wonderful!

cup (120 ml) heavy cream cup (90 g) shredded cheddar cheese teaspoon dry mustard In a heavy-bottomed saucepan over the lowest heat, warm the cream to just below a simmer.

Whisk in the cheese about 1 tablespoon at a time, only adding the next tablespoonful after the last one has melted. When all the cheese is melted in, whisk in the dry mustard and serve.

Yield: Enough to sauce 1 pound (455 g) of broccoli or cauliflower, or about 4 servings of sauce Enough to sauce 1 pound (455 g) of broccoli or cauliflower, or about 4 servings of sauce Each with 1 gram of carbohydrates, no fiber, and 6 grams of protein.

Low-Carb Steak Sauce cup (60 ml) Dana's No-Sugar Ketchup (page 463) 1 tablespoon (15 ml) Worcesters.h.i.+re sauce 1 teaspoon lemon juice Combine well and store in an airtight container in the fridge.

Yield: 5 servings of 1 tablespoon (15 ml) 5 servings of 1 tablespoon (15 ml) Each with 2.25 grams of carbohydrates, a trace of fiber, and a trace of protein.

Reduced-Carb Spicy Barbecue Sauce 1 clove garlic, crushed 1 small onion, finely minced cup (56 g or 60 ml) b.u.t.ter or oil 4 tablespoons (6 g) Splenda 1 teaspoon salt or Vege-Sal 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon chili powder teaspoon black pepper 2 teaspoons blackstrap mola.s.ses 1 cups (360 ml) water cup (60 ml) cider vinegar 1 tablespoon (15 ml) Worcesters.h.i.+re sauce 1 tablespoon (15 g) prepared horseradish 1 can (6 ounces, or 170 g) tomato paste 1 tablespoon (15 ml) liquid smoke flavoring (such as the one made by Colgin) In a saucepan, cook the garlic and onion in the b.u.t.ter or oil for a few minutes.

Stir in the Splenda, salt, mustard, paprika, chili powder, and pepper. Add in the mola.s.ses, water, vinegar, Worcesters.h.i.+re sauce, and horseradish, and stir to combine. Let the mixture simmer for 15 to 20 minutes.

Whisk in the tomato paste and liquid smoke and let the sauce simmer another 5 to 10 minutes.

Let the mixture cool, transfer it to a jar with a tight-fitting lid, and store in the refrigerator.

Yield: About 2 About 2[image] cups (640 ml) of sauce cups (640 ml) of sauce Each 2 tablespoon (30 ml) serving has 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and no protein.

If you're wondering whether it's worth it to make your own barbecue sauce from scratch, chew on this for a moment: Your average commercial barbecue sauce has between 10 and 15 grams of carbs per 2-tablespoon (30-ml) serving-and do you know anyone who ever stopped at 2 tablespoons of barbecue sauce?

Kansas City Barbecue Sauce This is what most of us think of when we think of barbecue sauce: tomato-y, spicy, and sweet. It's unbelievably close to a top-flight commercial barbecue sauce-and my Kansas City-raised husband agrees. If you like a smoky note in your barbecue sauce, add 1 teaspoon of liquid smoke flavoring to this.

2 tablespoons (28 g) b.u.t.ter 1 clove garlic cup (40 g) chopped onion 1 tablespoon (15 ml) lemon juice 1 cup (240 g) Dana's No-Sugar Ketchup (page 463) [image]cup (8 g) Splenda 1 tablespoon (15 ml) blackstrap mola.s.ses 2 tablespoons (30 ml) Worcesters.h.i.+re sauce 1 tablespoon (7.8 g) chili powder 1 tablespoon (15 ml) white vinegar 1 teaspoon pepper teaspoon salt Just combine everything in a saucepan over low heat. Heat until the b.u.t.ter melts, stir the whole thing up, and let it simmer for five minutes or so. That's it!

Yield: Roughly 1 cups (420 g), or 14 servings of 2 tablespoons (30 ml) each Roughly 1 cups (420 g), or 14 servings of 2 tablespoons (30 ml) each Each serving will have 7 g carbohydrate, with 1 g fiber, for a usable carb count of 6 g; 1 g protein.

Cranberry Barbecue Sauce The cranberries make this a natural with poultry, but it's good with pork, too.

cup (120 ml) Dana's No-Sugar Ketchup (page 463) 1 tablespoon (15 ml) cider vinegar 1 tablespoon (15 ml) spicy brown mustard 1 tablespoon (15 ml) Worcesters.h.i.+re sauce 3 tablespoons (4.5 g) Splenda 1 clove garlic small onion, cut in hunks 1 cup (25 g) fresh cranberries 1 dash salt 1 dash pepper This one starts in your food processor. Dump everything into the food processor with the S-blade in place and puree until the cranberries disappear.

Sc.r.a.pe the mixture out of the food processor into a saucepan and bring to a simmer over low heat. Let it simmer, stirring now and then, for just a few minutes. Thin with a little water if needed.

Yield: About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each 4 grams of carbohydrate, with 1 gram of fiber, for a usable carb count of 3 grams; a trace of protein.

Memphis Sweet Sauce The obvious choice for ribs seasoned with Memphis Rub (page 487) and mopped with the Memphis Mop (page 488)! It's the mustard that makes this a Memphis-style sauce.

1 tablespoon (16.5 g) tomato paste 3 tablespoons (45 ml) water cup (60 ml) Dana's No-Sugar Ketchup (page 463) 2 tablespoons (30 ml) spicy brown mustard 1 tablespoon (15 ml) Worcesters.h.i.+re sauce 1 tablespoon (28 g) b.u.t.ter teaspoon lemon juice 1 tablespoon (1.5 g) Splenda teaspoon blackstrap mola.s.ses 1 teaspoon paprika 1 teaspoon seasoned salt 1 clove garlic Measure everything into a nonreactive saucepan and whisk it together. Bring to a simmer over low heat and simmer for 5 minutes or so.

Yield: Makes roughly 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each Makes roughly 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each 4 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 3 grams; 1 gram protein.

Memphis Mustard Barbecue Sauce This tasty Memphis-style barbecue sauce is one of the lowest-carb sauces in this book, and it packs a serious mustard note. Enjoy!

cup (120 ml) white vinegar cup (60 ml) yellow mustard 2 tablespoons (20 g) minced onion tablespoon paprika 2 tablespoons (33 g) tomato paste 2 cloves garlic teaspoon cayenne teaspoon pepper teaspoon salt 2 teaspoons Splenda Just measure everything into a nonreactive saucepan, whisk it together, bring it to a simmer, and let it simmer for 5 minutes or so. That's it!

Yield: Makes about 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each Makes about 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each 3 grams of carbohydrate each, with 1 gram of fiber, for a usable carb count of just 2 grams; 1 gram protein.

Piedmont Mustard Sauce This bright-yellow sauce, heavy on the mustard but with no tomato at all, is typical of the Piedmont region of North Carolina. It's typically used on pulled pork, but it would be good on any barbecued pork, I think.

cup (120 ml) yellow mustard 2 tablespoons (30 ml) lemon juice 2 tablespoons (3 g) Splenda 1 tablespoon (15 ml) white vinegar teaspoon cayenne Just combine everything in a saucepan and simmer for 5 minutes over low heat.

Yield: Makes roughly cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each Makes roughly cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each 2 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of just 1 gram; 1 gram of protein.

Eastern Carolina Vinegar Sauce This is the traditional eastern Carolina sauce for pulled pork. I'd never had anything like this before researching this book, but it's delicious! It's just sweetened vinegar with a good hit of hot pepper. Try it!

cup (120 ml) cider vinegar 1 tablespoons (2 g) Splenda teaspoon blackstrap mola.s.ses 1 teaspoon red pepper flakes teaspoon cayenne Combine all ingredients and stir together.

Yield: 6 servings 6 servings 2 grams of carbohydrate and a trace of fiber, for a usable carb count of 2 grams; a trace of protein.

Lexington-Style Barbecue Sauce This is your third choice for what to mix into your Carolina pulled pork-mostly vinegary, but with a tomato note.

1 cup (240 ml) cider vinegar cup (180 ml) Dana's No-Sugar Ketchup (page 263) 3 tablespoons (4.5 g) Splenda teaspoon salt teaspoon red pepper flakes [image]teaspoon cayenne Combine everything in a nonreactive saucepan over low heat and stir together well. Bring to a simmer and let it cook for 15 minutes or so. That's it!

Yield: Makes roughly 1 cups (420 ml), or 14 servings of 2 tablespoons (30 ml) each Makes roughly 1 cups (420 ml), or 14 servings of 2 tablespoons (30 ml) each 6 grams of carbohydrate with 1 gram of fiber, for a usable carb count of 5 grams; 1 gram protein.

Bourbon-Mola.s.ses Barbecue Sauce Bourbon-based sauces are particularly popular on pork ribs, but they're also good on chicken.

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