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Candy's Low Carb Corner
Sauces and Such

Awesome Steak Marinade

2 cups French's Worcestershire Sauce

1 cup soy sauce

½ cup brown sugar twin

1 tablespoon granulated garlic

1 tablespoon candied ginger or powdered ginger

2, 1- inch thick Ribeye Steaks

Mix the Worcestershire sauce, soy sauce, brown sugar, garlic and ginger in a large re-sealable bag. Add steaks and marinate at least 4 hours.

Grill over medium coals until desired doneness.


Tangy Cranberry Chutney

1 1/2 lbs.cranberries

3/4 cup white vinegar

10 packets Equal

2 lemons

1/4 teaspoon red pepper flakes

Strip zest from the lemons & add to saucepan with all other ingredients. Finely slice one lemon & add, along with the juice from the other. Stir to blend. Bring to boil, then reduce heat to low & simmer uncovered as the berries pop, until it gets as thick as you prefer. Adjust all ingredients to your taste. Can be made several days ahead & stored in the refrigerator. Serve very warm to enhance flavors.

Cole Slaw Dressing

1 c. real mayonnaise (not Miracle Whip)

1/4 t. celery salt

1/4 t. onion powder

1/4 t. garlic powder

1/4 t. white pepper

1 t. sesame seeds

1 t. parsley flakes

1 t. prepared mustard

1 T. lemon juice

2 packets of Equal

Mix all ingredients well and let sit in refrigerator for flavors to blend. Combine with cole slaw mix just prior to serving. Makes enough for 2 16-oz. packages of cole slaw mix (about 7 cups each), lightly dressed.


Lemon Butter Sauce

3 tsp. butter

Juice of one lemon

1/3 cup white wine (cooking wine is fine)

1/2 tsp. salt

1 pkt Splenda

1/2 tsp. xanthum Gum or Guar Gum dissolved in 2 Tbs. hot water

1 tsp. fresh dill, chopped fine (or 1/2 tsp. dried)

In a sauté pan or skillet, melt butter under medium heat. Just when it begins to bubble, add lemon, white wine, salt and splenda and stir till blended. Add Xanthum gum or guar gum solution to the same and stir till the sauce thickens and adheres to the spoon. Add dill at the last moment for best flavor. Stir and serve.

A delightfully light sauce which can be served over veal or chicken, and especially green vegetables such as asparagus, broccoli, green beans or leeks.



Yield: 4 servings

1/4 c Vinegar

1/4 c White wine

1 ts Tarragon, dry

1 tb Scallion, minced

1/2 c Butter, melted

3 ea Egg yolks

1/2 ts Salt

1/4 ts Pepper

Serve with beef or fish, yield 1 1/2 cups (6 tbls per

serving). Combine vinegar, wine, pepper, scallions and

tarragon in saucepan. Cook over low heat until reduced

to half, about 8 minutes.Strain mixture into top of

double boiler. With wire wisk or rotary beater,beat in

beaten egg yolks and salt. Cook over hot water until

thickened.Beat in butter 1-tbl at a time. Stir over

heat till creamy, about 1 minute.

Serve hot over beef or fish fillets.