Marinades & Dressings & sauces

[adamuk]

Hi,

1) Please can you give me some ideas for dressings for salads, veg that dont contain SUGAR & Alcohol (such as wine vinegar etc).

2) Please can you give me some ideas for Sauces, by this I mean a kind of dressing/sauce that I can pour as a gravy over dried bland foods to add some taste, but that dont contain SUGAR & Alcohol.

3) Please can you give some ideas for Marinades, for FISH, CHICKEN, Lamb, Beef and how to apply to ideall fry or steam but again dont contain SUGAR & Alcohol.

Thank you

Adam uk

[cookiecate]

Re: Marinades & Dressings & sauces

I got this recipe from The Illustrated Atkins New Diet Cookbook and now use it all the time.
Hot Barbecue Sauce
30g butter
1 medium onion peeled and chopped
1 clove of garlic peeled and finely chopped
60ml prepared tomato sauce, I use a tin of chopped tomato
2 table spoons of vinegar
Tabasco sauce to taste
1 tablespoon of splenda
1 teaspoon salt
1 teaspoon dry mustard
60ml water/2 fl oz

Melt butter in a saucepan and saute the onion and garlic until golden Add the remaining ingredients bring to a simmer for 15mins. Delish with chicken, pork used as a gravy or sauce.

I now add some green pepper and celery to the saute and it is even more delish.

Cream Sauce
4.5 oz unsalted butter
3 egg yolks
2fl oz water
2fl oz of double cream
nutmeg to garnish.

Place the butter in a double boiler add the egg yolks one at a time beating constantly add the water and cream and continue to beat until the sauce thickents which should take about 7 to ten minutes sprinkle with nutmeg. Lovely with eggs, or fish or meat.

[JohnSantos]

Re: Marinades & Dressings & sauces

Newman's Own Italian Light dressing has no sugar, and zero carbs.

[cookiecate]

Re: Marinades & Dressings & sauces

adamuk is from the UK Joe, and you have no idea how difficult it is to find carb free anything. It is all low fat with loadsa sugar added to give taste. The stuff we can get is really expensive if you are using it liberally every day.

[theredhead]

Re: Marinades & Dressings & sauces

My favorite, simple "cream gravy" is made from 8 oz. cream cheese melted and stirred with 3/4 cup heavy cream. It's delicious on chicken and pork.

I love Ranch Dressing, but don't like that the storebought ones have added sugar. Here is the recipe I use.

Buttermilk Ranch Dressing

1 cup Buttermilk
1 cup mayonnaise
1/2 tsp. Accent (optional, it's MSG which adds flavor)
1/2 tsp. onion flakes
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. parsley flakes

Dump everything into the blender and blend well. Store in refrigerator. I keep some of it in a squeeze bottle. It's a little thin, but easy to squirt all over your salad. If you prefer plain, not buttermilk dressing, substitute sour cream for the buttermilk.

My DH really likes this Thousand Island Dressing

Thousand Island Dressing

1/2 cup mayonnaise
2 T. Heinz One-Carb Ketchup (or make Linda Sue's ketchup Linda's Low Carb Menus & Recipes)
1 T. white vinegar
1 T. Splenda
2 tsp dill pickle relish
1 tsp dried onion flakes
1/8 tsp salt
1 dash pepper

Combine all ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate. Makes about 3/4 cup.

Here's a simple Cheddar Cheese Sauce that tastes great on veggies.

Cheddar Cheese Sauce

1 T. butter
1/4 cup heavy cream
1 1/2 cups cheddar cheese, shredded

Melt butter, add cream, and when hot, whisk in cheese until melted and thickened.

Here's a delicious Alfredo Sauce recipe:

Alfredo Sauce

8 oz cream cheese, softened
3/4 cup heavy cream
2 oz. parmesan cheese, freshly grated
1/4 tsp. pepper
1 pinch nutmeg
1/2 tsp garlic powder

In a medium saucepan, heat cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, veggies, or other dishes.

You can find many more ideas on Linda Sue's miscellaneous page here:
Linda's Low Carb Menus & Recipes - Misc. Recipes

Enjoy!

[cookiecate]

Re: Marinades & Dressings & sauces

Thank you so much for these wonderful recipe ideas. I love to make homemade I know what I am getting then. Thanks again.

[imagood1]

Re: Marinades & Dressings & sauces

here are a few that may help you:

These are from Linda's recipe site - lots of good sauces here

Linda's Low Carb Menus & Recipes - Misc. Recipes

[not2late]

Re: Marinades & Dressings & sauces

Hi,

1) Please can you give me some ideas for dressings for salads, veg that dont contain SUGAR & Alcohol (such as wine vinegar etc).

I use a simple viniagrette. Into a jar with a tight fitting lid I put:

1/2 cup olive oil (about 120 ml)
pinch salt
1 tablespoon (15 ml) lemon juice
1/2 tablespoon ( about 7 ml) Dijon mustard
a 1/2 shallot, finely minced.

I screw on the lid and shake the jar until everything is well combined and emulsified. I use about 1-2 teaspoons (5-10 ml) per serving. And I store the remainder in the refrigerator. The olive oil may get thick in the frig, so just take it out and let it warm up and the dressing will be fine.

Occasionally, I'll add finely minced fresh herbs like parsley, thyme, oregano, etc. to this dressing.

2) Please can you give me some ideas for Sauces, by this I mean a kind of dressing/sauce that I can pour as a gravy over dried bland foods to add some taste, but that dont contain SUGAR & Alcohol.

If your foods are consistently dry, then you should invest in an instant read meat thermometer. This will avoid overcooking, hence drying out, any meat you may cook.

As for sauces....

Hollandaise and Bearnaise spring immediately to mind.

So does Maitre d' Butter or any other "compound" butter. Here's a link for the Maitre d' Butter, this recipe contains white wine, which may be omitted without altering the flavor of the butter: Gretchen’s Cookbook - Maitre d' Butter recipe

You can make a flavored butter out of any herb and spice that you like. Just follow the basic procedure in the linked recipe.

To use these flavored butters, cut a slice off and toss it with hot cooked veggies or put a slice on hot meat. The butter will melt, infusing the meat/veg with the herb flavor. It's very nice. And you can make it in quantity and store in the freezer for later use.

3) Please can you give some ideas for Marinades, for FISH, CHICKEN, Lamb, Beef and how to apply to ideall fry or steam but again dont contain SUGAR & Alcohol.

I use "dry rubs". I find that soaking meat in marinades dry them out or alter the texture of the meat, particularly if the are left to soak too long. So I avoid them most of the time.

Dry rubs are a combination of herbs, spices, salt and pepper. You pat the meat dry, rub on alittle olive oil or butter, then rub on this "dry rub" and allow the flavors to sink into the meat.

Here's a link with a dry rub. The sugar in the recipe is not necessary: Recipe - Dry Rub for Chicken, Ribs or Brisket

But like the flavored butter, you may use any herb/spice that you like.

[cookiecate]

Re: Marinades & Dressings & sauces

Thank you one million times for posting the above link for dry rub for chicken ribs and brisket. It is absolutely delicious. We have had some wonderful bbq weather her in the UK and over the weekend I have made this rub three times twice about the same and the third time using a little less chilli powder as my husband said his lips were numb.lol
Thank you again. By the way I added some artificial sweetner instead of sugar but as you say it is not necessary. Brilliant not2late Thanks.