This low carb pepper sauce recipe makes 4 serves. 1 serving is ¼ cup. Place a saucepan over high heat, add the butter and onion and saute until translucent. Add the beef stock and reduce by half a cup. Pour in the cream and add the three types of pepper and simmer for 5-7 minutes.
Instructions 1 Heat your oven to 400 degrees. ... 2 Add the peppers and onion to a food processor. ... 3 Add in the vinegar and salt. ... 4 Add in a half cup of water and process again until the sauce starts to smooth out. ... 5 If desired, you can strain the sauce to smooth it out, or use it as-is. ... 6 Pour into sterilized bottles and enjoy. ...
1. Frank's RedHot (cayenne pepper sauce) This is probably my most favorite hot sauce out there. Per serving size (one teaspoon) it contains 0 carbs and 0 fats. Its made of aged cayenne red peppers, distilled vinegar, water, salt, and garlic powder. This is perhaps the most delicious sauce in its heat range.
Sprinkle over the xanthan gum - using ¼ teaspoon for a pourable sauce and ½ teaspoon for a thicker spoonable sauce. Add salt to taste. Serve poured over grilled steak, chicken or vegetables. Store the keto pepper gravy in the fridge for up to 4 days.