Banting-legal Creamy Mustard Sauce…
What a day this has been, what a rare mood I’m in…
My sister flew in from Scotland and is visiting me for five days. Precious time. I went shopping for Banting-legal snacks and ingredients for food trials. And yes I did buy brick cream cheese for the cheesecake experiment. Yay! Watch this space. I have found some good recipes.
Breakfast out was as legal as I could make it. Omelette with chorizo, salami and mozzarella filling, filter coffee with pouring cream and a sparkling mineral water. That was at 10 am and I did not need to eat again until about 5 pm when I put out biltong (beef jerky) and nuts as I shared the awesome view of the mountain tops with my sis. This is a little piece of heaven. The horses insisted on being near us, hoping to get a borage flower or two, the dogs went crazy ‘cos it was zoo time as they played their demented game of catch me if you can, and the cat nonchalantly went about his business until later when he kindly offered us his presence and demanded some attention.
The full moon rose over the garden as the solar lights were switching on. What an awesome sight that moon was in all her golden glory as we sipped our pink drinks and drank in the nature all around us. The forest will be silver dappled tonight and the fairies and divas will no doubt do a ritual dance for the Lunar Eclipse (in the northern hemisphere), the Full Moon,the Hunter’s Moon, the Blood Moon. Such a magical entity, the moon, and she really does look beautiful tonight.
But, I digress…
Tonight is fillet steak night and I am about to make a creamy mustard sauce that is Banting-legal, and oh what a sauce it is! The vegetable is gem squash with butter, salt and nutmeg. Mm hmmm. I will post the recipe for the sauce later after dinner.
Now is later…
Dinner was great but the photograph sucked. I will have to make it again one day and re-do the pic. In the meantime here is the recipe for the sauce.
Creamy Mustard Sauce
Butter 60g (4 Tbs)
Grainy mustard 45 ml (3 Tbs)
Verjuice/red wine vinegar 50 ml
Worcestershire sauce 2 tsp
Soya sauce 2 tsp
Xylitol 2 Tbs
Cream 125 ml
Put everything in a pot except the cream.
Simmer for about 5 to 10 minutes
Add the cream and heat gently for a couple of minutes.
Remove from the heat and serve.
I LOVE that I can eat fats, cream and butter!
Cruising with the Revolution…