zero carb sauce suggestions?
Jennym93
Posts: 136 Member
I'm cooking duck for dinner but I don't know what sauce to do with it I was going to do soy and five spice but I think the sugar/carb content was fairly high
What do you do when you need some kind of sauce with a meat or are the carbs in some sauces minimal enough to get away with them?
What do you do when you need some kind of sauce with a meat or are the carbs in some sauces minimal enough to get away with them?
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Use mayo. I kid you not. I dip my pork chops in mayo. Who says it needs to be relegated to burgers?
Spices are going to have some carbs, but as long as you're not getting the blends with added sugar, it's generally acceptable on ZC. So mix it up with some spices for a tasty fat-based sauce.
Also, check out yum yum sauce -- http://allrecipes.com/recipe/yum-yum-sauce/ -- for an idea. It's not strictly ZC, since it does use tomato sauce and sugar, but we're talking a teaspoon to over a cup of mayo, so might be a decent concession (depending on how strict you're going for) and may be fine without the sugar. Or you could completely omit the tomato and sugar and have a not-quite yum yum sauce, but a lot of the same other spices. Whatever works for you.
You can also cook down the fat and liquid that comes out of the duck and make a sauce out of that.0 -
Ah great ideas thanks
I did hate to see all that fat go to waste last time I'll use it to make some sauce
I love mayo so ill try that with some different meats too, thank you
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This isnt my recipe but I dont remember to whom to give the credit. It was listed as a low carb honey mustard substitute but it tastes like a yum yum sauce and I love it on about anything. It's similar to Dragonwolf's link. I don't measure this so these are guesstimates.
1 cup mayo (I use Duke's)
large squirt yellow mustard
1 tbs apple cider vinegar
sweetener (I use about 10 drops of EZ Sweets)
~1 tsp garlic powder
~1 tsp smoked paprika
Mix well and allow refrigerate for at least a couple of hours before use. Lasts a while in fridge.0 -
I'm cooking duck for dinner but I don't know what sauce to do with it I was going to do soy and five spice but I think the sugar/carb content was fairly high
What do you do when you need some kind of sauce with a meat or are the carbs in some sauces minimal enough to get away with them?
Cook down the juices & add a bit of cream.0 -
Reading the comments on that yum yum sauce, it says that the real stuff gets the color from paprika, that there is no tomato in the authentic stuff at all, and you must add rice wine vinegar and such. So you could easily leave out the tomato, use your favorite sweetener substitute, and just play with it, but the key is to let the flavors marry in the fridge at least 8 hours apparently. I've never had a "yum yum" sauce, so I've no idea what it should taste like, but all the posters who either made the authentic stuff or worked with someone who did say NO TOMATO stuffs... LOL0
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Some people like the Walden Farm sauces and dressings. i find most of them inedible, but there are a couple that i use. They are 0 carb and 0 calories.0
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cathy120861 wrote: »Some people like the Walden Farm sauces and dressings. i find most of them inedible, but there are a couple that i use. They are 0 carb and 0 calories.
I'm personally always dubious of "0 calorie" anything. If it's "zero calorie," it's either such small servings that the ingredients add up to less than a calorie, or the ingredients aren't things we should be eating to begin with, or a combination of the two.KnitOrMiss wrote: »Reading the comments on that yum yum sauce, it says that the real stuff gets the color from paprika, that there is no tomato in the authentic stuff at all, and you must add rice wine vinegar and such. So you could easily leave out the tomato, use your favorite sweetener substitute, and just play with it, but the key is to let the flavors marry in the fridge at least 8 hours apparently. I've never had a "yum yum" sauce, so I've no idea what it should taste like, but all the posters who either made the authentic stuff or worked with someone who did say NO TOMATO stuffs... LOL
Hah, thanks for that. I haven't actually make yum yum sauce, so I'm not totally sure what goes in it. I just happened to find it one time at Mongolian BBQ and loved it. I just picked a recipe as much for illustrative purposes as for the recipe itself. Thanks for the correction, and it's awesome to hear it's more feasible to tweak to be more zero carb compliant! 0 -
Just read an amazing site the other day that talked about how to make perfect pan gravy for chicken like in a restaurant. They suggested using stock, butter, and unflavoured gelatin! Makes good sense. I think I might try that.
Also, ditto the idea for cream.
I am thinking butter, cream, and mushrooms. Plus drippings. And stock.
Ah, here's the pan sauce link:
http://www.seriouseats.com/2015/04/the-food-lab-why-chicken-pan-sauce-better-at-restaurants-make-at-home.html
-T.
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G Hughes BBQ is supposed to be decent:
http://www.cutthewheat.com/2014/04/review-g-hughes-guys-sugar-free-gluten.html
I've seen it for sale at Walmart too.0 -
Soy sauce is loaded with carbs unfortunately, The best soy sauce I've found here in the UK is Kikkoman's at 3.2 g of carbs per 100ml. So a splash or two would be almost nothing.0
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Mix together
Mayo
Hot sauce
Cayenne pepper
Lemon juice
I dip pork chops, chicken and shrimp in it......0 -
can you use coconut aminos or braggs liquid aminos in place of the soy sauce?0
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Even a bit of tamari ( wheat free soy sauce) might be OK, and you might be able to locate that easier. Where I live we couldn't even buy coconut aminos until recently. My bottle of tamari says that it has 1 g carbs per Tablespoon, and 1 Tbsp goes a long way.0
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They have them at the local chain grocery store where I live, but who knows...
I have never tried the coconut aminos, but this is them:
https://www.coconutsecret.com/aminos2.html
1g carbs per teaspoon, but a little goes a long way, I'd guess.
-T.
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Tamari is a better choice than commercial wheat-based soy sauce, but even better is Fish sauce. It smells terrible, but mellows when heat is applied and adds a depth of flavor that even soy sauce can't match. It can be used as a secret ingredient in an otherwise non-Asian-influenced dish to that elusive umami (although, in meat dishes, I feel like there is usually enough depth of flavor anyway.) Mustard sauces go well with duck and most of those can be zero carb unless you are using something commercial and sugary. Many excellent Indian sauces can be made with butter, yogurt or cream, and a variety of seasonings.
We've been trying to cut back on saucy dishes (but not attitude) since we started zero-carb instead of low-carb. But honestly, in a soup or a sauce with sufficient volume, even something as uncool as cornstarch has a lot of thickening power. Two tablespoons of cornstarch is enough to thicken 4 cups of soup, which is only 14 carbs total. That means each one cup serving of soup might only 3.5 carbs per cup. A fair trade when you don't want watery egg drop soup. It is a better trade off in my mind that something like flour or arrowroot or some such nonsense which is has more carbs AND less thickening power.
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