Black Pepper Garlic Sauce - 3 pts, 4g Carbohydrate; trace Dietary Fiber

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Black Pepper Garlic Sauce - 3 pts, 4g Carbohydrate; trace Dietary Fiber

 

Recipe By :Chef Ming Tsai

Serving Size : 12 Preparation Time :0:00

Categories : Condiments Low Carb

Lower Calorie (less than 300) Quick

Spicy Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon grapeseed oil -- or canola oil

20 garlic cloves -- thinly sliced

1 cup scallions -- white and green parts, cut 1/8 inch thick

1 tablespoon medium-ground black pepper

2 cups dry white wine

2 cups broth

2 tablespoons vegetarian " fish " sauce -- (nam pla)

Juice of 1 lemon

8 tablespoons unsalted butter -- (1 stick) cut into 1-tablespoon

pieces

 

Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the

pan. Add the garlic and stir-fry until soft, about 30 seconds. Add the scallions

and black pepper, and stir. Add the wine, stock, fish sauce, and lemon juice and

cook until the liquid is reduced by half, about 2 minutes.

 

Transfer the mixture to a blender and blend on high speed to purée. With the

machine running, add the butter to form a creamy sauce. Use or store.. Lasts 1

month, refrigerated.

 

 

Makes about 3 cups (12 quarter cup serviings)

 

TRY IT

Put [favorites] on the half shell on a bed of salt, top each with a dollop of

the sauce, and bake until just cooked. For flavorful stuffing to use in

pinwheels or wrap 'n rolls, mix 1 part of the sauce with 2 parts of softened

cream cheese. The sauce is great tossed with pasta—or use it in baked potatoes

in place of butter or other flavorings.

 

 

 

Ming says: This pungent, garlicky sauce owes its being to a famous dish from

Singapore. I wanted to concoct something similar using

Don't be alarmed by the amount of pepper in this. Once cooked, its heat is

dissipated, so it doesn't blow your head off. What you get instead is a

marvelous, elusive fragrance that perfectly complements the garlic. Bring the

sauce to room temperature and mix it well before you use it.

 

Description:

" 3 pts "

Source:

" Simply Ming Episode #110. "

S(Formatted by Chupa Babi):

" 06.01.08 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 122 Calories; 9g Fat (83.3% calories from

fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 161 0 0 3292 797 0