Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

Mustard Sauce

Mustard Sauce

Makes 1 cup (16 Tablespoons)

3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives

Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.

Total Grams: 7.0
Grams Per Tablespoon .4

From the Dr. Atkins’ Diet Revolution (1972)

Horseradish Cream

Since I have been craving horseradish, I finally bought some.  We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world).  So, I looked around the web for some recipes and couldn’t figure out which one to try.  I pretty much just made it up as I went along and am very happy with the result.

This is the brand (and style) I bought.  I was looking at the prepared creams and every single one had corn syrup in it.

UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)!  If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.


And here’s what I came up with.  It is amazing how flexible this is, depending on your tastes.  I just added a bit of this and that until I was happy.  Now, I have more than enough to satisfy my craving!

Horseradish Cream

  • 4 Tablespoons prepared Horseradish
  • 1/2 cup (4 ounces) Sour Cream
  • 3 to 4 Tablespoons Mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Prepared Mustard
  • 1/4 to 1/2 teaspoon Black Pepper
  • 1 teaspoon Splenda (or other sweetener)

Mix it up and let it sit.  How long?  I let it sit for about an hour while we were finishing the tri tip and letting it rest.  All these amounts are approximate.

I started with just sour cream and it was too bland.  Added a pit of mayonnaise and it got better.  Then just kept adding a bit of this and that until I loved the flavor.  I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end.  I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover.  I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.

White Butter Sauce with Cream Beurre Nantais

Just a sauce to add some pizazz to whatever meal you are eating. “This sauce is traditionally served with fish, but we like it over steak and vegetables as well.”


1 stick (1/2 cup) unsalted butter
2 tablespoons dry white wine
2 tablespoons white-wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
a few drops fresh lemon juice

Bourbon Barbecue Pork Ribs


4 to 5 pounds pork ribs
Salt and pepper
No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows

No-Cook Low Carb Bourbon Barbecue Sauce:

29 ounces no sugar added tomato sauce
6 ounces no sugar added tomato paste
2 ounces bourbon
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar substitute (recommended: Splenda)
1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
2 tablespoons red onion, finely chopped
1 small clove garlic, minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder

Grüne Soße: Frankfurt’s Seven-Herb Sauce for Green Thursdays

Another sauce to add to our diet to spice things up.


* 4 packed cups (5 ounces) mixed fresh herbs: parsley, chives, chervil, cress (or alfalfa), pimpernel, sorrel, borage, tarragon and lemon balm
* ¼ cup vegetable oil
* 4 hard-boiled eggs
* 1 cup plain yoghurt
* 3 tablespoons white wine vinegar
* 1 tablespoon Dijon mustard
* salt and freshly milled black pepper

The Secret To These Sauces Is Nuts

This article is fantastic. The recipes look delicious and will bring some variety into what can be a dull low carb existence (if you let it). It’s best to just go to the article but here’s a list of the sauce recipes:

* Pine Nut And Meyer Lemon Aioli
* Pistachio And Tarragon Aioli
* Pecan And Red Pepper Sauce
* Spicy Spinach And Cashew Sauce
* Cilantro, Pistachio, Almond And Castelvetrano Sauce
* Walnut, French Lentil And Herb ‘Gravy’
* Savory Almond And Vanilla Sauce


Sugo Bianco – White Pasta Sauce

This sounds fantastic!


1 medium yellow onion, finely chopped
2 T extra virgin olive oil
2 sweet Italian sausages
2 large fresh porcini mushrooms, or use one 1/2-oz package dried mushrooms and
1/4 lb fresh shiitake mushrooms
1 medium zucchini
3 or 4 fresh sage leaves, coarsely chopped
3 to 4 T fresh cream
salt and freshly ground black pepper to taste

Wine And Pepper Cream Sauce

Again, another sauce I can see on just about everything I eat!


2 tablespoons unsalted butter

2 shallots, finely chopped

1 tablespoon brandy

1/2 cup dry white wine

1/2 cup chicken stock

2 teaspoons green peppercorns, coarsely crushed

3 tablespoons whipping cream

1 tablespoon fresh parsley, chopped

Fresh parsley sprig (optional)

Stovetop Whiskey Bacon Cheese Sauce Recipe

This one had me drooling! I immediately saw this over burgers, eggs, steak, and had some friends who saw this over spaghetti squash and spinach.


2 medium onions
3 garlic bulbs
1 cup whiskey
1 cup chicken stock
8 oz cream cheese
32 oz shredded cheese
1 cup chopped bacon

Creamy Cauliflower Sauce

Check out this sauce! Just imagine everything you could “spice up” using this!


Please go to the above link for the directions.

8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste) I would use cream or half and half

Slow Roasted Garlic Mojo

I keep jarred minced garlic in the refrigerator but this is fantastic!

Slow Roasted Garlic Mojo

Please go to the link above for directions (and video)

4 large heads garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

Chili Verde

Aside from making carnitas, this is the other thing we do with pork butt.  When I grabbed a can of green enchilada sauce, I made the mistake (?) of reading the ingredients:

Water, Green Chiles, Green Tomatoes, Vinegar, Modified Food Starch, Salt, Soybean Oil, Garlic, Sugar, Spices, Dry Onion, Monosodium Glutamate, Onion Powder, Hydrolyzed Soy Protein, Corn Starch, Textured Soya Protein (Soy Flour, Hydrogenated Vegetable Oil, Salt, Nat & Art. Flavors), Natural & Artificial Flavors, Colors (Annatto, Fd&C Yellow #5 and 6), Yeast Extract, Calcium Silicate (Anticaking Agent), Garlic Powder, Disodium Inosinate and Guanylate), Citric Acid. Contains:Soy.

So, we made our own. It was basically this recipe for the sauce but without bell peppers. It was just a hodge podge of peppers we bought at the market. We roasted everything on the barbecue (for the sauce), peeled, then pureed. We didn’t add chicken broth, just a little salt.

So, here’s someone who actually wrote a real recipe for this (this version has 9 grams carbs per serving so keep in mind that they actually think there are 20 servings in this). I eat mine in a bowl with a teaspoon of sour cream, grated cheese, chopped onion and cilantro on top.

Authentic Chili Verde (Pork and Green Tomatillo Stew)

Please go to the above link for directions.

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Sinyeh – Kebab Patties Baked in Tahini

For this recipe, I will post the ingredients for (and some notes) but you have to go to her blog to see the wonderful pictures and read about her experience.


Ingredients for kebabs

  • 1 kg/2 lbs ground lamb, beef, turkey or chicken, coarsely ground
  • 2 tablespoons olive oil or, if available, 25 gr./1 oz. ground lamb fat
  • 1/2 onion, chopped fine or grated into the meat
  • 1 heaping teaspoon finely chopped garlic
  • 1/2 bunch fresh parsley, chopped fine
  • Salt and freshly ground black pepper.


  • 2 cups (use raw tahini, preferably whole-grain)
  • Juice of 2 lemons
  • 1 cup of cold water (important that it be cold)
  • 1 large clove garlic
  • 1/2 teaspoon salt

Note: do not use store-bought tahini. It will separate in cooking and look awful. Make your own as described above.


  • 1 onion, sliced
  • 1 bell pepper, any color, sliced
  • 1 large tomato, sliced
  • 1 lemon, sliced thinly

My notes: I do not know the carb counts for this but Tahini (sesame seed paste in oil) has 3.2 grams per Tablespoon (which I thought was pretty dang good).  You can usually find Tahini paste in the ethnic section of a large super market or here are two links to make your own (when she says not to use store-bought tahini, she’s referring to tahini that is seasoned and mixed with water, ready to eat).  I love tahini but stopped buying the paste when it was priced out of my range.  I can’t wait to make my own (and this recipe)!

Tahini With Oil

Sprouted Raw Tahini with Water

Mushroom Sauce

From Dr. Atkins Diet Cookbook (1974)

Makes 26 Tablespoons

  • 2 Tablespoons butter
  • 1/2 cup mushrooms, diced
  • 2 teaspoons diced onion
  • 1 recipe Quick Cream Sauce

Melt butter in skillet.  Saute mushrooms and onion in butter until soft and light brown.

Fold into cream sauce.  Simmer for 5 minutes.

Total Grams: 10.6

Grams per Tablespoon: .4

Try on Taste Delight Pancakes!

Sugar-Free Cranberry Sauce


Here’s the sugar-free cranberry sauce (which was awesome)!


Sugar-Free, Low-Calorie Cranberry Sauce


  • 1 bag of fresh cranberries (12 oz)
  • Sugar substitute equal to 1 cup sugar (I use EZ-Sweet])
  • 1 cup water
  • 1/4 teaspoon salt


1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
3. Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes.
4. Note: I used a liquid sweetener in this recipe, which adds zero carbs, instead of the powdered artificial sweeteners that often use sugars as a base.

Quick Cream Sauce

From Dr. Atkins Diet Cookbook (1974)

Makes 16 Tablespoons

  • 1/2 cup mayonnaise
  • 1/4 cup water
  • 1/4 cup cream

Place all ingredients in saucepan. Heat slowly, stirring constantly, until smooth.

Total grams of carbohydrates: 4.6

Grams per Tablespoon: .3

Cheese Sauce

From Dr. Atkins New Diet Revolution, 1992 Makes 18 Tablespoons

  • 3/4 cup heavy cream
  • 1/3 cup water
  • 3/4 pound (1 1/2 cups) Cheddar cheese, diced
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika

In a double boiler, combine ingredients.  Simmer slowly, stirring constantly until smooth. Total grams carbohydrates: 10.5 Grams per Tablespoon: 1.8

Hollandaise Sauce

From 1972 Dr. Atkins Diet Revolution

Makes 16 Tablespoons

  • 1/2 cup butter
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 2 Tablespoons lemon juice
  • 2/3 cup boiling water
  • 4 egg yolks

Melt butter in top part of double boiler over hot (not boiling) water, stirring constantly until creamy.

Add salt, cayenne, lemon juice, and water.  Beat constantly with a rotary beater.

Remove top part of double boiler from hot water, add egg yolks, one at a time, still beating until light and fluffy.

Replace pot in hot water and continue beating until mixture turns glossy and is slightly thickened.

Cover and keep hot until serving time.

If the sauce should curdle, remix with rotary beater until smooth.

Total grams carbohydrates: 5.6

Grams per Tablespoon: .4

Bearnaise Sauce

From Dr. Atkins Diet Revolution, 1972

Makes 16 Tablespoons

Blend until smooth:

  • 1/2 cup melted butter
  • 2 Tablespoons lemon juice
  • 3 egg yolks
  • 1/4 teaspoon parsley
  • 1/4 teaspoon Krazy Salt
  • 1/2 teaspoon prepared mustard

Cook together:

  • 2 Tablespoons white wine (or chicken broth)
  • 2 teaspoons dried tarragon
  • 1 Tablespoon tarragon vinegar
  • 2 teaspoons chopped scallions
  • 2 packages sugar substitute

Gently simmer wine, tarragon, vinegar, scallions and sugar substitute in saucepan until volume is reduced in half.

Add to other ingredients in blender, blend until smooth, then reheat over a low fire and serve.

Total carbohydrate grams: 7.3

Grams per Tablespoon: .5

Basic Cream Sauce

From Dr. Atkins Diet Revolution (1972)

Now, I made this sauce last night (September 27. 2011).  If you want a butter sauce, this is the sauce for you.  I was hoping for more of a white “gravy” like sauce.  This was far from that.

Makes 18 Tablespoons

  • 1/2 cup butter
  • 3 egg yolks
  • 1/4 cup water
  • 1/4 cup heavy cream
  • Dash salt

Melt butter in the top of a double boiler over hot (not boiling) water.

Add egg yolks one at a time, beating with a rotary beater.

Combine cream, salt and water.  Add very slowly to egg/butter mixture, beating constantly.

Continue beating until thick and creamy (4 or 5 minutes).

Total grams carbohydrates: 4.8

Grams per Tablespoon: .3