Low carb sauces to go with your holiday dishes

Nov 4, 2008 at 2:34 p.m. ET

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.

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

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.

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

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.

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

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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