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Sharp Cheese Sauce

• 1/2 lb shredded sharp Cheddar Cheese
• 1/3 cup heavy cream
• 1 teaspoon Worcestershire Sauce
• 1/4 teaspoon Tobasco

In a double boiler, melt cheese. Then blend in remaining ingredients. Simmer, stirring constantly for 5 minutes and serve.

Makes 1 1/2 cups. Total carbs in recipe: 8.3 g.

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White Cheese Sauce

• 1/2 lb shredded Swiss Cheese\
• 1/4 cup grated Parmesan Cheese
• 1/3 cup heavy cream
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg

In a double boiler, melt the Swiss and Parmesan cheeses. Add the rest of the ingredients. Blend well and simmer, stirring constantly for 5 minutes and serve.

Makes 1 1/2 cups. Total carbs in recipe: 9.2 g.

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Mint Sauce

• 1/2 cup butter
• 1/4 cup fresh mint leaves, crushed
• 2 teaspoon Brown Sugar Twin™
• 3 teaspoons granular Splenda™

Blend all ingredients well over low heat and serve with lamb or chicken.

Makes 1/2 cup. Total carbs in recipe: 3.3 g.

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Newberg Sauce

• 1/2 cup sweet butter
• 1/4 cup straight sherry
• 2 teaspoons chopped shallots
• 1/4 teaspoon paprika
• 1 cup heavy cream
• 4 egg yolks

In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at once.

Makes 1 1/2 cups. Total carbs in recipe: 18.5 g.

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Sauce Robaire

• 1 Tablespoon butter
• 2 Tablespoons chopped onion
• 1 Tablespoon chopped dill pickle
• 1 Tablespoon chopped capers
• 2 Tablespoons wine vinegar
• 1 packet Sugar Twin™
• 1 cup Sour Cream
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Kitchen Bouquet™
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

In a saucepan, melt butter and sauté the chopped onion. Add dill pickle, capers, wine vinegar, and Sugar Twin. Simmer for 2 minutes; add sour cream, and stir over low heat until smooth.
Add mustard, Kitchen Bouquet, salt and pepper. Blend well and serve at once.

Makes 1 cup. Total carbs in recipe: 18.5 g.

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Sabayon Sauce

For red raspberries, or strawberries.

• 4 egg yolks
• 1/4 teaspoon grated lemon rind
• 1/2 cup dry white wine
• 1 teaspoon fresh lemon juice
• 2 tablespoons Splenda™
• 1/4 cup heavy cream

Beat egg yolks, wine, Splenda, lemon rind, and lemon juice in top of double boiler over simmering water until mixture increases four times its original volume. Occasionally scrape sides and bottom of pan with rubber spatula. Place top of double boiler in bowl of crushed ice and continue to beat until chilled. Fold whipped cream into sauce and chill until ready to use.

Makes 2 cups. 1/2 g, carbs per tablespoon.

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Rum Custard Sauce

For blueberries, or strawberries.

• 1/3 cup whole milk
• 1/2 Tablespoon real sugar
• 1 Tablespoon Splenda™
• 1/2 heavy cream, whipped with artificial sweetener
• 2 Tablespoons Dark Rum
• 1/3 cup heavy cream
• 1-inch piece vanilla bean
• 2 egg yolks

Heat milk and cream with vanilla bean to just below a boil in top of a double boiler. Discard vanilla bean. Beat egg yolks, Splenda, and sugar until light and lemon colored. Gradually stir in whole milk and cream mixture. Strain mixture back into double boiler and heat over simmering water. Stir with a wooden spoon until custard thickens and coats the spoon. Immediately set pan into cold water to stop cooking. At serving time, stir the rum into custard and fold in whipped cream.

Note: You can use artificial rum flavor (sold with extracts) to reduce carbs and eliminate alcohol, but it’s pretty negligible anyway and the real stuff makes it pretty good.

Makes 2 cups. 1/2 g. carbs per tablespoon.

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Gervaise Sauce

For fresh fruit compotes.

• 2 3-oz packages cream cheese
• 1 cup sour cream
• 1 Tablespoon Brandy
• 1 Tablespoon Splenda™

Blend all ingredients until smooth and serve.

Makes 1 3/4 cups. Less than 1/2 g. carbs per tablespoon.