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Sauce Robaire
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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 grams.
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