Recipe - Cream Sauce (Low Carb)

One fourth pound Sweet butter (real butter
only!)
3 Egg yolks
One fourth cup Water
One fourth cup Heavy cream
1 ds Nutmeg
One fourth (up to)
One half teaspoon Arrowroot; depending on,
thickness desired
1 tablespoon Water; (optional)

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 nonstick pan on direct low heat source.) Add egg yolks one at a time
beating with whisk after each addition. Add One fourth 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, nonstick pan with the same success.

Total Grams 4.1 in 23 Tablespoons; Grams/serving 0.2 per Tablespoon

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