Most sauces, marinades, and dressings are naturally low-carb as long as they are sugarless and grainless. Of course, cooking from scratch gives us complete control over carbs. Think of sauces, marinades, and dressings as wardrobe and accessories. (That is, after all, the real reason I enjoyed my childhood Barbie.) Any dish can undergo a dramatic quick-change with little fuss.
Chef George Geary wrote a cookbook called 500 Best Sauces, Salad Dressings, Marinades & More. Seriously! We could eat chicken breasts for 16 months straight and never duplicate a flavor profile!
Here is a versatile Cuban sauce. It is borrowed from In a Cuban Kitchen by Alex Garcia, published in September of 2004. Although carbs are central in Cuban cuisine, I have not met a carb that cannot be tweaked. Garcia's dishes are irresistible and use the freshest ingredients!
HOT GARLIC SAUCE | MOJO CRIOLLO PARA VIANDAS Y CARNES
From: In a Cuban Kitchen
By: Alex Garcia
- 1/4 cup olive oil
- 1 medium white onion, chopped fine
- 6 garlic cloves, chopped
- 1/2 bunch fresh parsley, stems removed and chopped fine
- 1/2 bunch fresh cilantro, stems removed and chopped fine
- Juice of 3 limes
- 1/2 teaspoon salt
- Heat the olive oil in a medium saucepan. Add the onion and garlic and cook until fragrant.
- Remove from the heat and let sit for 2 minutes. Add the parsley, cilantro, lime juice and salt.
- Serve hot over vegetables or meat dishes.
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