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100 milliliters V-8 vegetable juice
100 milliliters water
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
2 tablespoons vinegar
2 packets artificial sweetener
1/2 teaspoon guar gum
How To Prepare:
Bring liquid ingredients to a boil in a saucepan. Add dry ingredients. It should thicken quickly from the guar gum. Allow to cool and it will thicken more.
Whole amount is about 10 carbs and is enough to coat meat for about 2 or 3 people. It is .5 carbs per tbsp if you want to use it as a dipping sauce.
I make about triple this amount and divide it up into ziplock bags and then freeze for future use.
It is really excellent and tastes like store bought.
NOTES : Counts for guar gum, chili powder, cayenne pepper, paprika, and garlic powder not included in totals -- Chili Powder is 4.09 per tablespoon, cayenne pepper is 3 per tablespoon, paprika is 3.84 per tablespoon, and garlic powder is 6.1 per tablespoon.
Carbs per serving - include all nutritional information if known: