A quick sauce many chefs like to use in a variety of ways. It’s good on fish, chicken, some vegetables and even scrambled eggs. This sauce is Atkins Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts. If you’re at the Atkins Phase 2, 1-2 T. of white wine is good added to this sauce. This sauce is suitable for Paleo-Primal diners only if you use coconut milk instead of heavy cream. This sauce compliments steamed asparagus and steamed cauliflower very nicely.
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INGREDIENTS:
1 T. butter
2 T. tomato paste
1 c. heavy cream (or coconut milk for Primal-Paleo)
Dash black pepper
Dash salt
Optional: 1-2 T. white or rose wine (not for those still on Induction)
DIRECTIONS: In a small saucepan, melt the tablespoon of butter. If using, add white wine (not for Induction). Add tomato paste and stir to blend well. Add salt and black pepper. Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit. Slowly add rest of cream in small increments, stirring constantly until sauce is thickened and will coat the spoon/spatula. Pour into gravy boat and serve at once over chicken, fish, vegetables or scrambled eggs. Optional garnish: chopped parsley or tarragon flakes.
NUTRITIONAL INFORMATION: Makes 4 servings, each contains: (calculated using all heavy cream)
237 calories
25 g fat
3.17 g carbs, 0.32 g fiber, 2.85 g NET CARBS
1.6 g protein
90 mg sodium
Buttoni's Low-Carb Recipes 
Hello. How long will the remaining sauce last in the refrigerator ? Just curious, since I hate to waste the rest of the can of tomato paste, I am thinking of making a larger batch. Thanks !
Freeze the extra tomato paste in a flat zip lock bag and you can break off and use the amount you need for any recipe.
Yep, been doing that myself for years. In fact, I freeze most sauces that way. 🙂
It would only keep as long as cream itself keeps in the fridge, so maybe 7-10 days? The sauce is so easy to make, I’d just easier for me to freeze the leftover tomato sauce, spread out FLAT in a ziplock bag, like Shelley mentioned. Then just break off what you need for another batch the night you want it.
What is the serving size?
Don’t know an exact measurement, but it makes about 1 cup and I state it’s 4 servings, so about 1/4 cup or 4 Tbsp.
Thats a really nice sauce, I bet they would really be good with veal
Indeed it would. I often add tarragon to this one. 🙂
The first line (“In a small saucepan, melt the other tablespoon of butter and add tarragon.”) sounds like something should have come before & tarragon isn’t in the ingredients so this is confusing! Sounds like a yummy sauce though, could you please clarify? Thanks!
So sorry I confused you. Really careless of me, as I used my Chicken with Pink Tarragon Cream recipe (to save on typing) to duplicate this recipe for the plainer sauce version. I have reworded that first sentence on the directions now so I think it is clearer. There is no tarragon in this plain version of the sauce (though I often add it). A Freudian slip I suppose, as I am so used to adding it to my Pink Cream I didn’t even notice it in the first line of instructions when I proofread this. My apologies, she says blushing.
Thanks so much for the quick answer! I will be making this soon 🙂
I’m certain you’ll like this rich sauce, Granny.
Love your posts but found the ingredients list doesn’t match the instructions on this one. Am I missing something? Thanks, Norma Bryant
I have just corrected the Instructions, Norma. Sorry for the confusion. In my attempt to save on typing by duplicating another specific use recipe that uses this sauce, I forgot to delete the reference to Tarragon in THAT recipe. There is no tarragon in this plain version of this pink sauce.
I’m new to cooking so when you say cream are you referring to whipping cream or half and half
Whipping Cream or heavy cream.