Looking for some good sauces

#1

Please pin some tried and true keto sauces that you all love… Thank-you:)

#2

Lots of sauces on this page, including the classic cheese:

#3
(Diana) #4

Buy soMe Boursin cheese, heat up and add soMe heavy cream to thin a bit. Yum.

Rao’s tomato sauce is perfect. But watch the carbs.

Butter, white wine and shallots :slight_smile:

(Marianne) #5

I love home made blue cheese dressing. Don’t really have a recipe except heavy whipping cream, blue cheese crumbles, lemon, worcheshire, salt, pepper, a little water. Mix with hand mixer and that’s it! We also like Frank’s Red Hot to toss on chicken wings or when we want something spicy.

#6

I make a real cheat cesar dressing which works well on salad as well as with most meats.
It’s just 2 tablespoons of mayo, with a little mustard, acv and loads of finely grated parmasan cheese.
If it thickness up too much and you want it thinner, just add a little water.

I have a lower sugar ketchep which is 1cal for a 10g serving which is enough.

Also, try to utilize the juices that come out of meat.
I cooked some pork belly with some spicey and a dash of soy on Sunday, I saved the juice and added it to stir fry veg the next day.

#7

Love the sound of this… Wander if I can use coconut milk instead of heavy cream (sensitive to fluid dairy)?

#8

I like the simplicity of this and I’ll have to try it… What do you like to dunk it with or pour over?

#9

Blue cheese has a great punch to it… Like the idea of it with chicken wings:)

#10

Goat cheese is a better option for me and this recipe sounds simple for any salad:)

(Diana) #11

My easy go to is sautéed spinach and mushrooms or broccoli. Both veggie options work amazing with the Boursin sauce. It’s my cheat/easy way to make creamed spinach.

It does have about 1 g carb per ounce, so another reason I dilute with some cream.

#12

I have had very good luck with this Keto Cheese Sauce from a site called A Sprinkle and a Splash. It is good, rather than marvelous, but it is easier than the others I’ve tried and truly keto. The author warns against using cheese that comes shredded and recommends you shred your own from a block. In principle I suppose that’s nice, but I use this sauce when I have a lot of balls in the air at once and I need quick and simple. It comes out fine. It is excellent on broccoli, the most cheese loving of veggies.

#13

Thank-you… Love sauces and broccoli sounds like a nice combination:)

#14

Another sauce that is surprisingly easy and totally keto is immersion blender hollandaise. There are several versions out there on the Internet. I like this one from someone who calls herself Umami Girl, but they all work on the same principle. The catch is that you have to have an immersion blender (also sometimes called a stick blender), and it isn’t worth buying one just so you can have hollandaise on your asparagus, but if you have one already this is remarkably easy and foolproof compared to the traditional technique. You start with two egg yolks, some lemon juice, and a little water in a cup just big enough to fit the business end of the immersion blender, then pour in hot (about 200 degrees) butter while blending. I use a little cayenne or Dijon mustard for kick rather than Tabasco like Umami Girl does.

#15

You might be able to use goats cheese and smoosh it in to a sauce. But parmasan grated with a microplane will dissolve into the mayo. So it becomes smooth.

#16

This is a great sauce.
Some people might scoff at the idea but I use the whole egg.
It’s not as creamy, but if you want the protein its ok.

#17

Oooh, I don’t know about that. Coconut and cheese are two flavours I would NOT like to try combined… :nauseated_face: But then again, I am not a fan of coconut.