Skip to main content Skip to header navigation

Low carb sauces to go with your holiday dishes

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.

Related Articles

Leave a Comment

Comments are closed.