Low Carb Sauces, Dressings, Gravies, Marinades and Seasonings

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    • Taco Seasoning

      SEASONING FOR TACOS
      1 teaspoon chili powder
      3/4 teaspoon paprika
      3/4 teaspoon cumin
      1/2 teaspoon onion powder
      1/2 teaspoon salt
      3/8 teaspoon garlic powder
      Pinch cayenne

      Combine and add to 1 pound browned and drained ground beef. Add a little water, if desired. This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make.

      Makes enough for 1 pound ground beef or 4-6 servings

      Per batch: 26 Calories; 1g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

      I mix up a bunch of this and put it in a small jar. I just measure out 4 teaspoons of the mixture per 1 pound of ground beef. See recipe below for a larger batch.

      This recipe makes enough for about 6 batches of taco meat:

      2 tablespoons chili powder
      5 teaspoons paprika
      4 1/2 teaspoons cumin
      1 tablespoon onion powder
      1 tablespoon salt
      2 1/2 teaspoons garlic powder
      1/8 teaspoon cayenne

      Mix and store in a small jar. Mix well before measuring. Makes 24 teaspoons.

      * 1 teaspoon - .75 net carbs
      * 2 teaspoons - 1.5 net carbs
      * 3 teaspoons - 2 net carbs
      * 4 teaspoons - 3 net carbs
      * 5 teaspoons - 4 net carbs
      * 6 teaspoons - 4.5 net carbs
      * 8 teaspoons - 6 net carbs

      UPDATE: The last time I made meat for tacos, I added a tablespoon or so of Taco Bell restaurant-style sauce to it. It made it a bit more like it was made with a taco seasoning mix. It was juicer and held together better. The carbs in Taco Bell sauce are minimal, but be careful of the Ortega brand taco sauce. It has a lot of sugar in it.

      NOTE: A package of Taco Bell taco seasoning has 18 carbs and Old el Paso brand has 30 per package

      genaw.com/lowcarb/seasoning_for_tacos.html
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary


      Let me know if you think of anything else handy from the site to put here.
    • SPICY SEASONING SALT

      SPICY SEASONING SALT


      1 1/2 teaspoons paprika
      1 1/2 teaspoons salt
      1 1/2 teaspoons garlic powder
      3/4 teaspoon pepper
      3/4 teaspoon onion powder
      3/4 teaspoon cayenne
      3/4 teaspoon celery salt

      Mix well and store in an airtight container.

      Makes 7 1/2 teaspoons

      Per whole recipe: 42 Calories; 1g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
      Per 1 teaspoon: 6 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

      This is based on Emeril's Essence with a few adjustments. If you prefer something not quite so spicy, try my Seasoning Salt.

      LARGE BATCH
      2 tablespoons paprika
      2 tablespoons salt
      2 tablespoons garlic powder
      1 tablespoon pepper
      1 tablespoon onion powder
      1 tablespoon cayenne
      1 tablespoon celery salt

      This makes enough to fill a 1/2 pint canning jar
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    • CHOCOLATE SYRUP

      Going to play with this, might be good with some coconut oil instead of butter:


      CHOCOLATE SYRUP


      CHOCOLATE SYRUP

      3 tablespoons butter
      2/3 cup cocoa
      1/2 cup heavy cream
      1/2 cup water
      Dash salt
      1 1/2 teaspoons plus 1/8 teaspoon liquid Splenda or
      1 cup plus 1 tablespoon granular Splenda
      1 teaspoon vanilla

      Melt butter in a medium saucepan. Whisk in cocoa to blend. It will be very thick. Mix cream and water; gradually whisk into cocoa. Add a little at a time and be careful of gentle. The cocoa has a tendency to splash out of the pot and you don't want it on your clothes. Once the cocoa is blended well and the mixture is smooth, remove from heat and whisk in the salt, sweetener and vanilla. Cool and store in refrigrator. It thickens a bit on cooling, but is pourable.

      Makes 1 1/4 cups

      With granular Splenda:
      Per Tablespoon: 48 Calories; 4g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
      Per 1/4 cup: 192 Calories; 17g Fat; 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

      With liquid Splenda:
      Per Tablespoon: 43 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
      Per 1/4 cup: 172 Calories; 17g Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

      I found this recipe in a Penzeys spice catalog and thought it might work for low carb. The Splenda does make it a little bitter, but I think it would be fine mixed into coffee or used to make a chocolate or mocha shake-type beverage. I didn't have anything low carb on hand to test it on, so I mixed a couple tablespoons into some regular white milk. It tasted quite a bit like Nestle's Quik milk.

      genaw.com/lowcarb/chocolate_syrup.html
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary


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    • BETTER "HEINZ" KETCHUP

      BETTER "HEINZ" KETCHUP

      6 ounce can tomato paste
      1/2 cup water
      1/4 cup vinegar
      5 teaspoons Splenda or about 1/8 teaspoon liquid Splenda
      1/4 teaspoon onion powder
      1 teaspoon salt
      Very tiny pinch or up to 1/8 teaspoon each ground cloves, allspice, cinnamon and garlic powder

      Mix all ingredients well. Be sure to add the spices. They are important for that "Heinz" flavor.
      Makes 1 1/3 cups

      Made with granular Splenda:
      1 tablespoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
      1/4 cup: 30 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
      1 cup: 111 Calories; trace Fat; 6g Protein; 30g Carbohydrate; 6g Dietary Fiber; 24g Net Carbs

      Made with liquid Splenda:
      1 tablespoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
      1/4 cup: 28 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
      1 cup: 105 Calories; trace Fat; 6g Protein; 27g Carbohydrate; 6g Dietary Fiber; 21g Net Carbs

      genaw.com/lowcarb/better_heinz_ketchup.html
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    • THOUSAND ISLAND

      THOUSAND ISLAND

      1 1/4 cups mayonnaise
      2 tablespoons Better "Heinz" Ketchup
      2 tablespoon dill pickle relish
      Dash Worcestershire sauce
      1 tablespoon vinegar
      4 teaspoons granulated Splenda or 12-16 drops liquid Splenda
      Dash pepper

      Mix all ingredients and chill. Makes about 1 1/2 cups or 24 tablespoons.

      Per 2 Tablespoons: 169 Calories; 18g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

      This is pretty good, but I think it could use a little more pickle relish for more zip.

      genaw.com/lowcarb/thousand_island.html
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    • KOREAN MARINADE

      KOREAN MARINADE


      5 tablespoons soy sauce
      5 tablespoons water
      1/4 cup granulated Splenda or 1/4 teaspoon liquid Splenda
      1/4 teaspoon pepper
      1 1/2 teaspoons garlic, minced
      1 tablespoon sesame oil
      1/8 teaspoon orange extract (optional)
      2 tablespoons green onions, chopped

      Mix all ingredients in a small bowl. Use to marinate chicken, steak, pork, meatballs etc. Makes about 3/4 cup marinade.

      Per batch: 204 Calories; 14g Fat; 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 15g Net Carbs

      genaw.com/lowcarb/korean_marinade.html
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary


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    • CHICKEN GRAVY

      CHICKEN GRAVY


      Drippings from roasted chicken
      Water
      Xanthan gum
      1 tablespoon heavy cream, about, optional

      Strain the drippings into a small saucepan; skim off most of the fat. Add a little water (I used about 1/2 cup or so for the drippings from 2 roasted chickens) Turn heat to high and whisk vigorously and constantly while lightly sprinkling the surface with xanthan gum. Continue sprinkling and stirring until gravy comes to a boil. Stop adding xanthan when gravy starts to look thickened, but not quite as thick as you'd like it. It will thicken more as it simmers. Taste for seasoning and stir in the cream, if desired. My gravy was a little salty and the cream helped tone it down and made it look more like gravy made with flour. Turn heat to low and stir occasionally until ready to serve.

      About 4 servings

      Per Serving: 129 Calories; 14g Fat; trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0g Net Carbs

      I was amazed at my success with making gravy with xanthan gum. I probably got lucky, but I ended up adding just the right amount and it thickened to just the right consistency. It was very nice having real gravy to serve over my roast chicken and Faux Mashed Potatoes.

      Note: I found that one roasted chicken may not provide enough drippings to make gravy. By the time I skimmed off the fat, there was nothing left. If you're only making one chicken, you may want to have some chicken broth on hand. Use chicken broth for the gravy and add the browned bits from the bottom of the roasting pan for better flavor.

      genaw.com/lowcarb/chicken_gravy.html
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    • I have just discovered virtually nil carb dressings in woolies:D In the salad section, where they sell pre-packed salads etcs they have dressings in plastic pouches. There are about 6 varieties and all seem to be basically carb free:p I have tried the pepper and garlic (yum) and someother one I can't rememebr (may have been mexican) but their cseaser one is my favourite . They are $2.99
    • Not a recipe..but if you are lazy or rushed (just like me !)..

      As a chilli sauce for most any main meal, Nandos do a great Chilli saurce available now in Coles and Wollies..

      The Extra Hot one is only 6g of Carb per 100g - which is damn low !!

      Cover your meal in it, and add 2g of carbs !!
      Cheers, Matt.
      Part Time Low Carber - Full Time Clown.


      Overall Weight Loss:

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    • Theres some nice salad dressings here, some have honey but you could just leave it out or replace with sweetener:

      scdrecipe.com/recipes/r_018_00035.php
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary


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    • Re: Sauces, Dressings, Gravies, Marinades and Seasonings

    • Re: Sauces, Dressings, Gravies, Marinades and Seasonings

      Coleslaw Dressing

      zedgirl wrote:

      Make your own! It's really quick and easy and beats anything you can buy.

      This is the dressing I made up using bits and pieces of other recipes. It’s not necessarily traditional (the Dijon) but tastes wonderful.

      Enough to dress half a shredded cabbage plus whatever else you put in your coleslaw mix.

      Dressing
      ¼ large red onion, very finely diced
      225ml mayonnaise (I use Thomy)
      Sweetener to taste (I use about 3-4 drops Splenda liquid)
      1½ tbsp white vinegar
      1/3 tsp celery salt
      1/8 teaspoon white pepper
      heaped tsp Dijon mustard

      Mix the dressing ingredients and adjust for seasoning etc. Combine with the cabbage etc. and using clean hands, mix the dressing through. Chill several hours before serving. Makes about 6 servings.


      Coleslaw Dressing
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    • Re: Aioli (Garlic mayonnaise)



      i made this aioli the other day and oh my god, sooooooooo good. i use it on everything now, eggs, tuna, in wraps... just so yummy :D. since i am planning to ake a big glass full, any idea how long i can keep it in the fridge or will it go off very fast?

      thanks,
      lea
      - Thought creates reality and then says I didn't do it! -