Decided to ask everyone what their favorite keto sauces. Whether it’s homemade or store bought. Please provide recipes I think it could give newbies ideas on types of fats ect that can be done to fatten things up.
Sauces
Anniegirl9
(LeeAnn Brooks)
#2
Costco carried and discontinued this, so I picked up 8 jars before they were gone.
I’m already down 2.
Anniegirl9
(LeeAnn Brooks)
#4
No Whole Foods by me, but I was hoping Trader Joe’s might have this or something comparable for when I run out. Or that Costco would get back in again. They sometimes do foods in cycles.
Jennafurry
(Jennifer )
#5
Reduced sugar Heinz ketchup
Duke’s Mayo
Rao’s pasta sauces
Big mac sauce (combine 1 part ketchup and about 2 parts mayo, add some salt/pepper, onion powder, garlic, and dill…I usually add some little bits of pickles)
Alfredo - most cans are reasonably low carb
Mustard…I really enjoy grey poupon
240lbfatloss
(Ken)
#6
I highly recommend you learn to make Hollandaise Sauce. There are many different ways to vary it, suitable for almost any food. It’s a little tricky at first, I suggest you use a double boiler.
Next time I make it I’m going to try using Kerrygold.
DiMo
(Diane)
#7
I like the Trader Joe’s Three Cheese Pasta Sauce (tomato based). It’s much cheaper than Rao’s but still reasonably low carb. I use this as a pizza sauce (very thin layer). My sister used it to make Keto lasagna (zucchini for the pasta, with full fat riccota cheese) and she made one regular pan for her adult, non-Keto kids. They all wanted to try the Keto-fied version and liked it just as well!
monsterjuice
(Ashley)
#8
My nearest is like 45 miles away. Don’t venture out there much. Although trader joes is the same, and I want everything bagel seasoning bad lol.
monsterjuice
(Ashley)
#9
Yummy I’ll have to remember that! Raos I think is $5 for pizza sauce and it is quite small jar. Enough for about 4 pizzas though for me.
monsterjuice
(Ashley)
#10
Any good websites or recipes? I have really wanted to learn cause I heard it’s good on a lot of stuff!!
monsterjuice
(Ashley)
#11
Oh that sounds lovely. I forgot Heinz has a lower sugar ketchup. I been avoiding it but I actually prefer it to regular. I may have to check back into it. I will definetly have to do the Mac sauce because I love Mac sauce and I’m sure I could put that on all sorts and it be fine.
DiMo
(Diane)
#12
I’ve seen the Rai’s for about $9. The TJ’s was about $3.29 (the last time I bought it) for a normal size jar. I use about 1/2 cup per pizza, seems like I had enough for 6 pizzas.
I LOVE the Everything Bagel Seasoning! 
Anniegirl9
(LeeAnn Brooks)
#13
OMG, I love Everything Bagel seasoning from TJ’s!!
I have a jar in my cupboard right now but I actually haven’t touched it since Keto. I keep meaning to check if it’s Keto friendly or not.
DiMo
(Diane)
#14
Ina Garten has an easy blender version of hollandaise:
There are several great videos on YouTube of Julia Child demonstrating how make “classic” hollandaise sauce. I couldn’t figure out how to copy a link here, but you can just google it. Took me back to my childhood watching her cooking shows on PBS with my mom.
Jennafurry
(Jennifer )
#15
I prefer it to the full-sugared version as well! You can make a bangin hamburger helper mock up with cauliflower/broccoli rice (I usually add butter because…well I like butter), cheese, diced pickles, ground beef and whatever else (sometimes diced onions, avocado on top, sometimes a couple chunks of tomato). Then mix it all up with the fake Mac sauce. It really has the feeling of eating an old, terrible-for-you meal.
I use the frozen rice…the whole thing takes about as long as it does to cook the meat and mix/cut the add-ins…tastes great the day after too.
monsterjuice
(Ashley)
#19
I do the cauliflower beef with cheese and with garlic seasoning yumm. I’m going to definetly use some with that. I love it, and it’s so easy. And super filling.
240lbfatloss
(Ken)
#20
The easiest recipe is just one stick of butter, two or three egg yolks, and a tbsp of lemon juice. Make sure the butter is either melted or soft. If melted, you want it cooled, not hot. Put half the butter, the yolks and juice in the boiler and whisk. Place over simmering water on the boiler. Whisk briskly, never stopping. Once the mix heats up, dribble in or add the chunks of remaining butter. (still whisking) Here’s the tricky part. If it overheats the mixture will separate, which is bad. You want to end up with is a nice, even, creamy emulsion which you remove from the heat when done. I like to quickly dip the bottom of the pot into cold water for a couple of seconds to make sure it stops cooking.
It may take a little practice, but it’s worth the effort.