Get Sauced!

A superb sauce can make any dish taste divine. Here are a few luscious low carb holiday sauces to serve with your holiday feast.

Variety of Sauces


Holiday Roasted Pepper Sauce

Makes 2 cups

Bell peppers are low in carbohydrates and lend a bright color to roasted turkey or light colored side dishes. For a richer flavor, stir in a tablespoon of butter at the end of cooking.

Ingredients:
1 tablespoon olive oil
1 large shallot, minced
1 clove garlic, minced
2 cups jarred roasted red peppers
1 tablespoon balsamic vinegar
Salt and pepper to taste

Directions:
1. Heat oil in a medium-sized saucepan over medium heat. Cook shallot, stirring, for 2 minutes. Add garlic and cook, stirring for 1 minute. Remove from heat and set aside.

2. Puree peppers in a food processor with balsamic vinegar. Pour into saucepan and stir to combine. Taste and season with salt and pepper. Place saucepan over medium heat and bring to a boil. Reduce heat to low and keep at a low simmer until ready to serve.


Zucchini Relish

Makes 2 cups

Ghee is a type of clarified butter used in Indian cuisine. It is essentially butter that has its milk solids removed. It lends a toasty flavor and has a longer shelf-life than regular butter. You can find ghee in the ethnic sections of many supermarkets or whole food stores. Serve this novel low carb sauce with lamb or seafood.

Ingredients:
1 tablespoon ghee or olive oil
2 cups finely diced zucchini
1 jalapeno, seeded, minced
Juice and zest of a lime
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsweetened coconut flakes, finely chopped
1/4 candied ginger, finely chopped

Directions:
1. Heat ghee or oil in a large skillet over medium-high heat. Add zucchini and jalapeno and cook, stirring until vegetables are tender and zucchini is slightly golden in color.

2. Transfer zucchini mixture to a blender or food processor and add lime zest and juice, cilantro, coconut flakes, and candied ginger. Pulse until combined or until it reaches desired consistency – relish can be chunky or smooth.


Walnut Sherry Sauce

Makes 1-3/4 cups

Walnuts and sherry are made for eachother. My favorite sherry is Williams & Humbert Dry Sack Sherry, a medium dry sherry from Spain, but any medium dry sherry will do. Especially rich in flavor, this sauce is a welcome condiment for turkey or seafood. And you won't need much to make any dish divine.

Ingredients:
1 tablespoon olive oil
3/4 cup finely chopped walnuts
2 tablespoons minced red onion
2 tablespoons medium dry sherry
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Directions:
1. Heat oil in a medium-sized saucepan over medium-high heat. Add walnuts and onion and cook, stirring frequently, for 4 minutes and walnut mixture is lightly browned. Add sherry and stir, using spatula to loosen any bits on the bottom of the pan.

2. Add broth and bring to a boil. Reduce heat to medium-low and simmer for 5 to 6 minutes, stirring occasionally. Taste and season with salt and pepper. Add butter and stir until melted. Add parsley and remove from heat. Serve warm.


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Comments

Comments on "Low carb sauces to go with your holiday dishes"

Jessica September 23, 2012 | 11:47 AM

thank you for these. I am not a huge sauce fan, but my husband sure is. He's been trying to eat healthier (ie low carb) but is always tempted by sauces and spreads. It's good to see that there are ways to make even the tastiest sauces low carb. Thanks for sharing.

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