Tarragon Sauce

Tarragon SauceThis delicious sauce is tasty on any kind of seafood cakes or croquettes (tuna, salmon, crab, shrimp, fish or lobster cakes).  But it’s not just good on seafood cakes!  It’s delicious on broiled fish, chicken, pork and beef as well.  I’ve even dipped it over boiled rutabagas, steamed spinach, tossed with zucchini noodles or my dumpling gnocchi.  Why I’ve even spooned it on my scrambled eggs at breakfast!  DELICIOUS!  :)  This one is a very versatile indeed. I think you’ll like as much as we do.  Suitable for all phases of Atkins and Keto diets.  Primal-Paleo folks will need to make it with coconut milk instead of cream.

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4 oz. cream cheese, softened

½ c. heavy cream

1/3 c. water

2 tsp. red wine vinegar

2 tsp. plan suitable mayonnaise

¼ tsp. tarragon (more if you like)

Dash black or red cayenne pepper

DIRECTIONS:  On a paper plate, soften or melt the cream cheese in the microwave (or in saucepan over lowest heat).  Place cream cheese in saucepan and add the cream and water, whisking together.  Add vinegar, mayo and spices.  Whisk a couple minutes to blend to a very smooth sauce.  Add additional water by tablespoons if it gets too thick, as it will thicken as it simmers.  Spoon 2 T. over each patty.  If there is any sauce leftover is GREAT on scrambled eggs in the morning. 🙂

NUTRITIONAL INFO:  Makes 10 servings of 2 T. each.  1 serving contains:

67 calories

6.9 g  fat

.53 g  carbs, .01 g fiber, .52 g  NET CARBS

1 g  protein

41 mg sodium

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