Cream sauce(lc)

 
                              Cream Sauce (LC)
 
 Recipe By     : Adapted from Dr. Atkins' New Diet Cookbook
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cream                            Sauce
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  pound         sweet butter (real butter only!)
    3                    egg yolks
      1/4  cup           water
      1/4  cup           heavy cream
           dash          nutmeg
 	  1/4  teaspoon      arrowroot (1/4 - 1/2 t. depending on -- thickness
     desired
    1      tablespoon    water -- (optional)
 
 Melt butter in top of double boiler over hot, not boiling water.  (Or just use
a non-stick pan on direct low heat source.)  Add egg yolks one at a time
beating with whisk after each addition.  Add 1/4 cup water and cream.  Continue
to whisk until sauce begins to thicken, approx. 7 - 10 minutes.  If you prefer
a thicker sauce, add arrowroot mixed with additional 1T. of water and add to
sauce.	The added carbs are minimal but the texture of the sauce is a bit
thicker.  Add nutmeg for garnish if desired.  TIP:  Use only real butter to
achieve the thickest consistency of sauce.
 
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 Per serving: 16 Calories; 2g Fat (87% calories from fat); 0g Protein; 0g
Carbohydrate; 30mg Cholesterol; 2mg Sodium
 
 NOTES : Dr. A's recipe calls for using a double boiler.  I'm always in a hurry
and use a regular, non-stick pan with the same success.
 Total Grams- 4.1 in 23 Tablespoons; Grams/serving- 0.2 per Tablespoon