Caviar sauce

A source of healthy fats and protein, this sauce combines the creamy texture of cream with the rich flavor of red caviar, making it an ideal complement to low-carb dishes.

Ingredients

Servings:

	Ingredient	Qty, g
	Cream
	Red caviar
	Dry white wine

	Product release:	520
	Maintain proportions	Restore to default

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Cooking time, minutes

9
	Boil	2
	To simmer	2
	Cooking	5

Macronutrients in 100 g

Proteins	7.3
Digestible proteins	5.4
Fats	26.5
Net carbohydrates	2.3
Calories	289 kcal
Indexes
Glycemic index	0.7
Glycemic load	0
Insulin index, II	11.9
Disease inflammatory index, DII	0.07
Antioxidant, ORAC	40

Calories per dayGenderGrowth

Weight loss	Detention	Set
30%	21%	18%
972	1350	1620

Macronutrient distribution

Ideal:

5% Carbohydrates

20% Proteins

75% Fats

Plaid

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	1691691561451351
A	7394851654444
B2	33393071141
B4 (Choline)	22292748126
B5	1818152991
D	1313131322
E	1212122621
B6	8851731
B1	6751241

Minerals

Nutrient	% of RDA
Iron	2913923165
Selenium	27272449154
Phosphorus	16161622116
Fluorine	16161665?16
Magnesium	14191746108
Sodium	13131325126
Calcium	10101010108
Iodine	8851361
Potassium	687954

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	104104104160?208
DHA (Omega-3)	8585141169?21
Cholesterol	757575300?150
Alpha-linolenic acid (Omega-3)	15221727128
Arachidonic acid (AA, Omega-6)	10291958?6
Oleic acid (Omega-9)	5669?7

Amino acids

Nutrient	% of RDA
Histidine	415858120?29
Tryptophan	344848120195
Methionine	253333682516
Isoleucine	14191940105
Valin	11151531?5
Alanine	10191948??
Leucine	10141431104
Lysine	913132763
Phenylalanine	68816103
Threonine	58816??

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Notes

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: French

Goes well with: Snacks, Chicken wings, Seafood, Meat dishes, Vegetables, Vegetable side dishes, Fish, Salads

Difficulty: simple

870

Servings: 6 (1 serving ≈ 87 gram)

Digestion time: 3 hour

Complete protein: ✔

Pour dry table wine (70 ml) into the skillet and place it over medium heat. This will allow the alcohol to evaporate for 1-2 minutes.

Try to avoid vigorous boiling to prevent excessive reduction.

After that, add 23% cream (350 ml) to the skillet.

Continuously stir the mixture to achieve a homogeneous consistency and slightly thicken the sauce. This process will take about 2 minutes. Make sure the cream does not burn.

When the sauce reaches the desired thickness, remove it from the heat. Add salt and pepper to taste. Let the sauce cool slightly, then gently fold in the red caviar (100 g).

Mix thoroughly to ensure the caviar is evenly distributed in the sauce.