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Cream Sauce (LC)
Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Cream Sauce
Amount Measure Ingredient -- Preparation Method
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1/4 pound sweet butter (real butter only!)
3 egg yolks
1/4 cup water
1/4 cup heavy cream
dash nutmeg
1/4 teaspoon arrowroot (1/4 - 1/2 t. depending on -- thickness
desired
1 tablespoon water -- (optional)
Melt butter in top of double boiler over hot, not boiling water. (Or just use
a non-stick pan on direct low heat source.) Add egg yolks one at a time
beating with whisk after each addition. Add 1/4 cup water and cream. Continue
to whisk until sauce begins to thicken, approx. 7 - 10 minutes. If you prefer
a thicker sauce, add arrowroot mixed with additional 1T. of water and add to
sauce. The added carbs are minimal but the texture of the sauce is a bit
thicker. Add nutmeg for garnish if desired. TIP: Use only real butter to
achieve the thickest consistency of sauce.
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Per serving: 16 Calories; 2g Fat (87% calories from fat); 0g Protein; 0g
Carbohydrate; 30mg Cholesterol; 2mg Sodium
NOTES : Dr. A's recipe calls for using a double boiler. I'm always in a hurry
and use a regular, non-stick pan with the same success.
Total Grams- 4.1 in 23 Tablespoons; Grams/serving- 0.2 per Tablespoon
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