| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sauce |
24 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sweet butter (real butter only!) |
| 3 |
|
Egg yolks |
| 1/4 |
c |
Water |
| 1/4 |
c |
Heavy cream |
| 1 |
ds |
Nutmeg (up to) |
| 1/2 |
ts |
Arrowroot; depending on, thickness desired |
| 1 |
tb |
Water; (optional) |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:19:26 -0800
From: "sharon@sols.com" <sharon@sols.com>
These are adapted recipes from Dr. Atkins' New Diet Cookbook for those
concerned about their carbohydrate intake instead of fat. (Yes, there
really are some of us out here:) If you're old enough, this is probably the
way your mother *used* to cook. Happy Lowcarbing and Bon Appetit!
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.
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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