Real African Dishes: [MC-AllEthnic-Recipes] Citrus-Sour Cream Sauce

Friday, July 2, 2010

[MC-AllEthnic-Recipes] Citrus-Sour Cream Sauce - 3g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Citrus-Sour Cream Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 cup sour cream
salt and freshly ground black pepper -- to taste
1 pinch cayenne pepper

Combine the orange, lemon and lime juices in a heavy nonreactive saucepan.
Boil the juice mixture until reduced to 2 tablespoons, about 5 minutes.
Remove the pan from the heat and let cool.

Whisk the sour cream into the juice reduction, followed by the salt and
pepper and cayenne. The sauce can be warmed, but don't let it boil or it
will curdle. I usually serve it at room temperature.

Makes 1 cup (16 one-tablespoon servings).

AuthorNote: This sauce is simplicity itself, and it tastes great with any
type of grilled or pan-blackened seafood, not to mention with beef, veal,
or venison. It's also great squeezed from a squirt bottle to make
decorative white squiggles on grilled tuna steaks.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 38 Calories; 3g Fat (67.1% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat
Milk; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0