Low carb condiments
An easy way to add succulent flavor to your low carb meals is by making your own array of low carb condiments. From tapenade to aioli, you can give your ordinary dishes a gourmet edge with very few carbs and a lavish level of flavor. Each of these condiments has less than 2 carbohydrates per tablespoon.
Simple Olive TapenadeMakes about 1 cup
Full of healthy fats and earthy flavor, tapenade is a tasty condiment that can lend its distinctive flavor to low carb pasta, spread on roasted meats, or simply spooned on low carb party toasts. For a change, make tapenade with your favorite green olive.
1 cup black Kalamata olives, pitted
2 small anchovy fillets, drained, coarsely chopped (or 1 tablespoon anchovy paste)
2 tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoons chopped fresh tarragon
3 tablespoons extra virgin olive oil
Combine all ingredients in a food processor and pulse until a coarse paste forms. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Roasted Red Pepper SpreadMakes about 2 cups
A colorful, elegant condiment, roasted peppers brighten up the cheese while pine nuts and basil imbue the spread with an Italian flair. Excellent for open-faced sandwiches or as a dip for low carb crackers or fresh cut veggies.
1 (12-ounce) jar roasted red peppers packed in water or olive oil
1 (8-ounce) package cream cheese or goat cheese, softened at room temperature
1/4 cup toasted pine nuts
2 large fresh basil leaves, minced
Remove peppers from jar and drain, reserving water or oil. Add peppers, cream cheese, pine nuts and basil to a food processor and puree, adding reserved water or oil until desired consistency is achieved. Stop processor and scrape down sides of the bowl as necessary. Transfer to an airtight container and store in the refrigerator for up to 10 days.
Saffron AioliMakes about 1 cup
Served as a flavorful sandwich spread or used as a lavish dip for veggies or skewered shrimp, this saffron-infused aioli (essentially a mayonnaise) will elevate any dish to gourmet – with near zero carbs.
Generous pinch of saffron threads
1 fresh egg yolk
Couple pinches of salt
Juice and grated zest of 1/2 a lemon
Extra virgin olive oil
1. Toast saffron in a small dry skillet over medium-low heat until fragrant. Remove from heat.
2. In a food processor, blend saffron, egg yolk, salt and lemon juice and zest until smooth.
3. With food processor running, slowly drizzle in olive oil, blending continuously, to emulsify the aioli. Transfer to an airtight container and store in refrigerator for up to a week.
Rosemary Fig Balsamic VinegarMakes about 2 cups
Flavored vinegars are simple to make and can be kept on hand for weeks. This bold vinegar is superb drizzled lightly on vegetables and salads as well as sprinkled on burgers or roasted chicken and fish. Vinegar must sit for at least 1 week so plan ahead.
1 (16-ounce) bottle balsamic vinegar
4 fresh figs, quartered
1 clove garlic, halved
4 (3-inch long) sprigs fresh rosemary
Place all ingredients in a large glass jar or container, cover, and set in a cool dark place for at least 1 week or up to 3 weeks. Strain vinegar back into original bottle or cruet and store in the pantry.
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