LEMON BUTTER SAUCE
Lemon Curd
Lemon flavored Vinegars
Lemon Garlic Cream Sauce
Lemon Mayonnaise

* Exported from MasterCook *

Recipe By : Courtesy of Emeril Lagasse shared by Sonya
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Low Carb

Ingredients:

1 cup dry white wine
3 lemons -- peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound unsalted butter - (2 sticks) cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Heat a large non-reactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use. *NOTES: This would be excellent over seafood of any sort!

Per Serving (excluding unknown items): 2267 Calories; 229g Fat (92.9% calories from fat); 8g Protein; 31g Carbohydrate; 2g Dietary Fiber; 660mg Cholesterol; 2246mg Sodium. Exchanges: 0 Grain (Starch); 1 Vegetable; 1 Fruit; 1/2 Non-Fat Milk; 45 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Recipe By : Tyler Florence Shared by Tom O. alt.support.diet.low- carb
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Low Carb

Ingredients:

6 large egg yolks
1 cup Splenda
4 lemons -- zested and juiced
1/2 cup unsalted butter -- (1 stick) cut in chunks

To make the lemon curd: Bring a pot of water to a simmer over medium- low heat. Combine the egg yolks, Splenda, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. A quick note, when you refrigerate the custard, be sure to lay a piece of plastic wrap right against the surface of the custard. This is wonderful served with fresh strawberries, blackberries, raspberries, and blueberries. The recipe that I use is from Tyler Florence's Food 911 on FoodTV. Here's the link to the recipe: www.foodnetwork.com

All I do is substitute Splenda for the sugar, the remainder of the preparation is identical. For those who don't want to follow the link, pull the lemon curd portion out, and make the change.

Per Serving (excluding unknown items): 1216 Calories; 123g Fat (85.5% calories from fat); 20g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1524mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Fruit; 23 Fat.

* Exported from MasterCook *

Recipe By : "cinnamon" shared by Gwen
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Low Carb

Ingredients:

Lemon-Garlic Vinegar
White wine vinegar
1 small lemon -- thinly sliced and seeds removed
4 cloves garlic -- (4 to 6)

Put all ingredients in a bottle -- shake well. Let it set for a few weeks before using.

Lemon-Peppercorn Vinegar
White wine vinegar
1 small lemon, thinly sliced and seeds removed
6-8 peppercorns
3 bay leaves
Put all ingredients in a bottle, shake well. Let it set for a few weeks before using.

The great thing about vinegars is the possibilities are endless and they make great gifts.

Per Recipe whole (excluding unknown items): 29 Calories; trace Fat (3.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit.

* Exported from MasterCook *

Recipe By : Shared by gandalara source unknown
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Low Carb

Ingredients:

cloves garlic -- minced (I use the fresh chopped stuff in a jar)
3/4 cup heavy cream
2 Tablespoons cream cheese
1/2 Tablespoon lemon juice

Place garlic in small saucepan. Add cream and stir until warm. Add cream cheese and stir until hot, smooth and almost bubbly. Add lemon juice. Cook and stir until thoroughly mixed.

Per Serving (excluding unknown items): 727 Calories; 76g Fat (92.1% calories from fat); 6g Protein; 8g Carbohydrate; trace Dietary Fiber; 277mg Cholesterol; 154mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 15 Fat.

* Exported from MasterCook *

Recipe By : Duckie, Newsgroup: rec.food.recipes
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Low Carb

Ingredients:

2 eggs
2 tablespoons tarragon vinegar
2 1/2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 1/2 cups mild olive oil
1 cup vegetable oil
2 teaspoons dried tarragon
1 teaspoon salt
1 Pinch white pepper
Grated zest of 1 large lemon

Place the eggs, vinegar, lemon juice, and mustard in a food processor and process for 15 seconds. With the machine running add the oils in a thin, steady stream. Remove to a bowl and stir in the tarragon, salt, pepper, and lemon zest.

Per Serving (excluding unknown items): 2104 Calories; 228g Fat (95.7% calories from fat); 13g Protein; 10g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 2621mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates