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Easy Seafood Dipping Sauce

3/4 cup Hellman's or Best Foods Mayonnaise
1/4 cup mustard
1 tsp Old BaY Seasoning

Mix and chill.  Good with shrimp cocktail, poached salmon or any chilled seafood dish.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL

BĂ©arnaise Sauce

This sauce is basically a tarragon-infused Hollandaise. It is rich, easy, delicious and perfect with roasts or over vegetables.

1 small shallot, chopped
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1/4 cup plus 1 tablespoon white wine vinegar
2 egg yolks, beaten with 1 tablespoon water
1 stick butter, softened, cut into small pieces

1.To make sauce: In a double boiler (or heatproof bowl set over, but not touching, a saucepot of simmering water), combine shallot, tarragon, and
vinegar. Cook 5 minutes, until most of the vinegar has evaporated. Whisk in egg yolk mixture. 2.Whisk continuously until egg yolks have thickened, about 5 minutes. Whisk in butter gradually, piece by piece, until incorporated (sauce should have the texture of mayonnaise). Remove from heat. Season to taste with salt and pepper.

Per serving: 1 carb gram; 1 gram net carbs; 1.5 g. protein; 15.5 gr. Fat; 152 calories

Makes 8 servings; Prep time 10 minutes, cook time 10 min.

Rani's Catsup

12 oz can of tomato paste
4 tablespoons Brown Sugar Twin
1/2 teaspoon allspice
1/2 teaspoon garlic powder
2 tablespoons apple cider vinegar
1 can of water, divided
1 tablespoon oil
1/4 teaspoon salt (optional)

Combine all ingredients and half a can of water.
Cook over low-medium heat in a sturdy pan, until it cooks down a bit and begins to darken slightly.
Add more water as necessary and continue cooking down.
Adjust the allspice and Brown Sugar Twin to taste.
Continue adding water and cooking down to desired consistency.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL


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