If you’re looking to elevate your weekly dishes with some amazing flavor without having to spend hours in the kitchen, I have the perfect recipe for you.
As the headline suggests, it’s a homemade cream sauce that’s soooo good — it’ll make you feel like you’re eating out at a restaurant instead of at home.
It’s also great for impressing your guests (you’ll seem like a Top Chef!) and getting picky eaters to enjoy foods they normally wouldn’t (these two recipes I shared in a previous article can also help you do just that).
It’s really that good!
Now, I do want to admit, while I do consider myself good in the kitchen and a pretty awesome chef, I can’t take any credit for this recipe I’m about to share.
It came from one of my favorite low-carb cookbooks (more on this shortly) and it’s a recipe I use time and time again (along with the cookbook).
That’s because the recipe is creamy, overflowing with flavor, it goes with ev-er-y-thing, its flavor profile can change based on the herbs you use and, just as importantly, it’s sooo easy to make.
I try to whip it up from time to time because it really does elevate any dish and makes anything you put it on that much better.
Before I get to the recipe, I want to share more about where it came from in case you’re looking for a new (and great) cookbook. I’m not affiliated with the cookbook nor do I get compensated for anything I’m about to share.
I’m just passing along a really good recipe/cookbook that works really well and impresses everyone I’ve made meals for.
If you want to jump straight to the recipe, feel free to do so. But, I’d suggest considering this next section because this cookbook is unbelievably good.
You can also check out my free bonus resource below which shares three other low-carb cookbooks I’m loving right now:
The 30-Minute Low-Carb Cookbook by Pamela Ellgen Review
I got my hands on Pamela Ellgen’s 30-Minute Low-Carb Cookbook (NOT an affiliate link) and it’s quickly turning into one of my favorites.
On top of the recipe I’m about to share, I’ve made so many others and they’ve all been just as oh-em-gee delish. And there’s so many others I still want to try.
What I love about her recipes is that the ingredients are easy to source and they’re all roughly 30 minutes to make.
A few times I went over this time target but I could definitely see with time and more practice I could hit 30 minutes or less.
Some of my favorite recipes I’ve made from this book include:
- Stir-Fried Beef and Broccoli with Cashews
- Salmon Chowder (this was ah-mazing!)
- Hawaiian Ahi Poke (this was another hit at home and with guests and we make it all the time)
- Basil Butter Grilled Shrimp
- Cioppino (I made this recipe for our seven-fishes Christmas meal and it was another hit)
- Chicken Thighs in Bacon Mustard Cream Sauce (the sauce is this recipe I’m about to share)
- Thai Peanut Sauce (I loooovvveeddd this, but my husband did not care for it all)
- Key Lime Truffles
There are two downsides that I don’t love about this cookbook and that’s that she uses canola oil in some recipes and there are literally no photos.
The latter could be both a good and bad thing.
Not having pictures meant there was less pressure to make the dish picture perfect and it was a total surprise on what the final product should or could look like.
But…it was also kind of hard to choose recipes.
Without pictures, you’re just going on what sounds good, which isn’t terrible, but I love my cookbooks with pictures so that’s one drawback here. It’s not enough to not use the cookbook though because there’s so many delicious recipes in there.
As for the canola oil…in working for Perfect Keto for a few years now, I just can’t fathom recommending harmful veggie oils like canola oil, especially not from a dietician, which Pamela is.
While I’m not so thrilled about that, it’s easily replaceable and the recipes are still fire and delicious and so worth it.
Overall, I’d say if you want a healthy and flavorful (and low-carb) cookbook to add to your arsenal this is it.
Now, let’s get into why you’re here:
My Go-To Homemade Low-Carb Cream Sauce That Goes Well on Everything
Here’s the recipe for Pamela’s low-carb cream sauce plus the tweaks I make when I cook it:
Ingredients:
- 1 Strip of raw applewood bacon diced (I used bacon fat here instead and omitted the slice of bacon because cooking one single slice wasn’t going to happen)
- 1 Shallot, minced
- 1 Teaspoon fresh thyme (I also love to use rosemary instead)
- ¼ Cup of heavy cream (this is what makes the sauce thick, creamy, and delicious)
- 1 Teaspoon Dijon mustard
Recipe:
- Mince the shallot and the thyme or herb of choice
- Heat a small skillet over medium heat and add the bacon slice (I just added the bacon fat, let that melt, and moved onto the next step). Cook for 10 minutes or so
- Add the shallot and thyme to the pan and let that cook for two minutes
- Stir in the heavy cream and Dijon mustard. Cook that for two to three minutes until the sauce thickens
- Season with salt and pepper and enjoy!
This recipe works well as a low-carb cream sauce for chicken or salmon (or any dish really) and I even drizzle any leftovers over next day eggs for a healthier/different eggs Benedict-type dish.
It’s delicious on its own so you really can’t go wrong wherever you put it.
I even added mushrooms to give it another boost of veggies (aside from the shallot):
Psst….don’t forget to download my free bonus resource that shares three other low-carb cookbooks I’m loving right now:
Give This Sauce a Try and Enjoy!
Since you’ve made it to this point in my article, you now have the exact recipe I use to make my dishes taste out-of-this-world good.
I hope you’ll give it a try and let me know how it goes in the comments below.
I’m certain you (and your guests) will love it!
Be sure to save this page so you can always refer back to it and have this amazing recipe on hand.
Enjoy!
To eating healthy foods that taste good,
Devan
P.S. If any of the other recipes I shared from this cookbook sound good to you, let me know and I’ll share them in a future article.
P.P.S. I’m always looking to create content that you actually want. So if recipes are more your speed, would you let me know in the comments below so I can start pumping out more for you? I have so many great options to share! Thank you!