Things you will need:
- Sherry Cooking Wine 2tbsp for a strong sherry flavor, one for a milder flavor
- Heavy Whipping Cream 1/2C (or 8 tbsp)
- Mushrooms - if you like a "chunky" sauce, use more mushrooms - for a "saucier" sauce, use less. That easy! I used 2 large mushrooms (the kind you can buy out of the bulk bin at the grocery store)
- 2 Tbsp Butter
Add the sherry. *This is when your kitchen will start to smell FABULOUS!!* Cook for another minute or so then slowly whisk in the heavy whipping cream. Once the cream is entirely incorporated, set your burner to low and let it reduce.
Continue to stir and cook until it reaches desired consistency (the more it reduces, the thicker it will get)
Once it reaches desired consistency, remove from burner and use it top meat of your choice!
Here's the carb breakdown for the entire recipe:
Sherry Cooking Wine - 2g/2Tbsp
Heavy Whipping Cream - 3.3g/per 1/2C
Mushrooms - 1g (actually it is less but I always count them as 1g anyway)
Butter - 0g
Total for the Sauce: 6.3g and it makes about 2 servings (maybe 3 if you don't like quite as much as I do!) so that works out to be just a smidge over 3g per person ^_^
This happens to be my favorite sauce because I love mushrooms and I love Sherry so the combo just works for me but I do make other cream based sauces that I think are extremely tasty too. I will share some of those in future posts!