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-   -   Low Carb Sauce Boss: Making Meat Good Enough (http://www.muscleandbrawn.com/forum/showthread.php?t=10989)

BendtheBar 09-01-2012 12:34 AM

Low Carb Sauce Boss: Making Meat Good Enough
 
A low carb lifestyle can get pretty tough if you don't have a lot of easy "go to" options. In this thread I can going to give you as many ways as possible to turn a hunk of meat into a crazy satisfying meal by itself.

How? With the use of dipping sauces.

The sauces in the thread are easy to make, relatively low cost, and taste amazing. Simply get your favorite cut of meat, whip up one of these great dipping sauces, and chow down to satiety.

Most of these are my private recipes. I've tweaked the ingredients to maximize taste.

Enjoy!

BendtheBar 09-01-2012 12:37 AM

Sour Cream and Salsa with Lime

--1 Cup Natural Sour Cream
--1/2 Cup Salsa
--1/2 TBSP Lime Juice

Stupid simple to make, but a heckuva good way to slobber down chicken. Great on scramble eggs or omelets too.

BendtheBar 09-01-2012 12:40 AM

Butter and Dijon Dip

--1/2 Cup Butter (1 stick)
--3 TBSP Dijon
--5 TBSP Worchestire Sauce

Combine in a sauce pan on very low heat. Stir frequently, and serve.

Amazing taste. Goes well with beef and chicken.

BendtheBar 09-01-2012 12:43 AM

Hot Garlic Sauce

--1 TBSP Crushed Garlic (may use 1.5 TBSP is you like a stronger garlic taste)
--1/2 Cup Hot Sauce
--1/2 Cup Butter (1 stick)

Crushed garlic works much better than minced. It blends better with the sauce.

Combine in a sauce pan on very low heat. Stir frequently, and serve.

Bam! Interesting flavor, especially if you kick that garlic up a notch. Perfect on chicken. Goes well with beef too. Might be great with shrimp too.

BendtheBar 09-01-2012 12:49 AM

Extra Creamy Bleu Cheese Sauce

--8 Ounces Cream Cheese (1 Block)
--1/2 Cup Butter (1 stick)
--1/2 Cup Heavy Whipping Cream
--Salt and Pepper to taste

Place cream cheese, heavy cream and butter in a sauce pan on very low heat. Melt slowly and stir frequently. Salt and pepper to taste. When melted add in 4 ounces of bleu cheese, and heat slowly for another 5 minutes.

--4 Ounces Bleu Cheese

Don't like bleu cheese? Use any melting cheese of choice. Cheddar is amazing in the recipe.

This is so incredibly creamy and tasty that you'll want to use it with everything. When I say creamy, I mean REALLY creamy.

BendtheBar 09-01-2012 12:56 AM

Lime Cilantro Pesto

--3 Large Bunches of Cilantro
--1/4 Cup Olive Oil
--1 to 1.5 TBSP Crushed Garlic
--Salt and pepper to taste
--1 TBSP Lime Juice
--1 Cup Parmesan Cheese

Combine in a blender and pulse. You may need to slowly add more olive oil to bring this mixture to a very smooth and creamy texture.

Make sure to salt this properly. Salt will help add the punch that really brings out the flavors in this recipe. Be careful not to over-salt. Extra cheese doesn't hurt either.

Goes great with beef, believe it or not.

Has a very unique taste. Might work well with lamb too.

BendtheBar 09-01-2012 12:59 AM

Hot Garlic Shrimp Sauce

--16 Ounces Of Tomato Sauce
--1 TBSP Crushed Garlic
--Salt and pepper to taste
--1 TBSP Horseradish
--2 TBSP Dijon
--Tabasco to taste

Combine in a bow and done.

You'll destroy a lot of shrimp with this sauce. Much better than boring old sweet cocktail sauce.

bruteforce 09-04-2012 09:23 AM

I can personally vouch for each and every one of these sauces. They're all awesome. Thanks for whipping them up for us when we were up north with you!

BendtheBar 09-04-2012 11:05 AM

Quote:

Originally Posted by bruteforce (Post 273682)
I can personally vouch for each and every one of these sauces. They're all awesome. Thanks for whipping them up for us when we were up north with you!

Glad you guys came up. :mh:

bamazav 09-04-2012 11:39 AM

Mouth is watering, must give them all a try.


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