Servings: 4 Prep: 1 min Cook: 5 min Total: 6 min
One of the great things about a low carb way of eating, is the freedom to eat more cream and fat.
With a standard low fat diet, carbs are rarely limited (ALL food is, instead!). Usually, where there’s an increase in fat, there’s an increase in calories. Most conventional wisdom says calories are bad. The way your body burns fat for energy on a low carb diet is different than a diet consisting of an excess of carbs. Without getting too science-y … cream is ok to eat. Don’t drink gallons of the stuff, as a lot of fat DOES add up, but you can certainly eat more than a standard western “diet” would have you eat.
Cream sauces are quite common in a low carb kitchen. I personally use a lot of cream in my way of live, be it for making ice cream, as a sauce base, in my coffee in the morning, etc.
This simple sauce is quite flavorful, easy to make, creamy and oh so dreamy. It’s great with steak, but would be good with any hearty meat, like a roasted chicken or lamb, for example. Served with mushrooms, this is a real treat.
Cooking Tip: What I VERY often do, is sear a piece of fish, or a steak. Or, even better, wrap it in bacon, then sear or roast it. When I’m done cooking the “whatever it is”, I’ll remove it from the hot pan, and set aside to rest. While it’s resting, the hot pan still has little caramelized meat goodness (known in French kitchens as the “fond”) stuck to the bottom of the pan, some bacon fat, potentially little bits of spice in whatever the marinade may have been, etc. Then, I’ll add the wine to deglaze the pan. Then, add the capers, cream, salt and pepper to this hot pan. This will pick up that extra flavor, left over in the pan. This will add more richness and character to this sauce. Then, serve it with dinner!
Black Pepper and Caper Cream SaucePrint Rate
- 1/4 cup red wine good quality
- 2 tsp fresh cracked peppercorns
- 1/2 cup cream heavy whipping
- 2 tsp capers drained and coarsely chopped
- salt and pepper to taste
- In a small sauce pan, over medium heat, add your red wine.
- Reduce the red wine by half.
- Add the remaining ingredients and bring to a simmer.
- Reduce the sauce for about 2 minutes, or until thickened to the desired consistency.
- Season and serve!
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