Thoughts on sauces

(AnnaLeeThal) #1

I’m thinking of preparing some high fat sauces such as mayo or hollandaise to be able to put on meat or eggs while ZC. Are there any thoughts on this? I know one of the ideas is to keep things as simple and easy as possible, but I think I would enjoy making these things.

Carnivore / Zero Carb March 2017
(johnp71) #2

I make my own mayo weekly so I can make ranch dressing. My kids will actually eat it! I use grapeseed oil for the mayo, but I’ve used olive and avocado oil too.

(Kerri Hines) #3

I don’t make my own but I love Primal Kitchens Chipotle Lime Mayo. I imagine other flavored mayo would be great too! Just don’t add so much seasoning it actually starts to have a carb count.
I tend to just salt and pepper things mostly but I also love to throw together a cheese sauce by sauteeing garlic in butter then adding cream and melting in cheese. Pour it into any meat. Of course you want to use minimal garlic…
My favorite topping for a burger is a fried egg. Not really a sauce but I love the runny yolk on a burger.

(AnnaLeeThal) #4

Well I think I would be keeping any sauce as simple as possible: egg, oil, and vinegar or lemon juice. Limited ingredients.

(Sondra Rose) #5

If you are not sensitive to salicylates, then plant oils can be fine. Lots of ZC folk still use coconut oil for cooking because it doesn’t bother them.

If you are new to ZC and want to experience it fully, then I would suggest eliminating all plant foods for a month. ZC really means Zero plants, at least in the ZC communities I frequent.

I prefer to use sour cream or cheese for adding flavor, but not everyone can do dairy.

(AnnaLeeThal) #6

Thanks. Yes, I plan to eliminate all plant products if possible, but I would likely make an exception for coconut, olive, and avocado oils.

#7

I think the sauce I would gravitate towards is Tonnato Sauce…this sauce is mainly made from tuna, anchovies and extra virgin olive oil…and it is hands down my favorite sauce on earth…I grew up on this (very very traditional northern italian recipe). Nom nom paleo has a very good rendition of this recipe on their website. http://nomnompaleo.com/post/51555264490/tonnato-sauce

The most classical use of this sauce us with boiled beef tongue…yes…tongue. I love it!

And this sauce is also typically used with other “boring” boiled meats, like thinly sliced veal rump or chicken breast. It has a very bold taste and fatty addition to lean meats that need some extra help in flavour and fat department.

You may also want to consider other northern italian sauces like aioli and bagna cauda. Again…very bold tastes, and very fatty additions to any meal.

(I want abs... olutely all the bacon) #8

Try baconaise for mayo, it’s closer to 100% animal products and oh so tasty!
2 egg yolks, 1/4 tsp dry mustard, 1/4 tsp salt, 2 tsp ACV, 1 cup liquid bacon fat (vary mustard, salt, ACV for taste).

(Cathy Schroder) #9

I use macadamia oil for mayonnaise. I find the taste is much milder.

(Jodi) #10

I love baconaise! I think I’m going to have to make some for my ZC month. :slight_smile: Didn’t even think about it when I started planning, thanks!

(AnnaLeeThal) #11

My first attempt at baconaise was an utter failure. I may have to try again.

(AnnaLeeThal) #12

I have some tongue in my freezer! It’s already vacuum sealed so I’ll probably sous vide it.

(I want abs... olutely all the bacon) #13

I follow the process from this 20 Dishes video, and I’ve found the jar shape/size in relation to the immersion blender is important for success. I’ve had one failure and two “okay” in ~ 20 batches… I use a lot of mayo :wink:

(David Russell) #14

I make this almost every time i have steak, which is quite often.

I double the recipe. I also only use 1 tbsp of white wine vinegar, 1 tsp basil, and 1 tsp tarragon Total.

(AnnaLeeThal) #15

Thanks! I have a lot of bacon grease so I’m going to give it a go.

(betsy.rome) #16

A great thing is to get in the habit of once a week, make a sauce, and plan a couple meals that use that sauce.
A wonderful & simple sauce my Mom used to make is a sauteed celery & onion butter sauce. To keep carbs down, I use 1 shallot with a couple stalks celery, minced & sauteed in olive oil; add some chopped parsley or herb of choice. Add 1/4 C. butter and let it melt; add 1/4 C. flavorful stock (I used to use bullion cubes) and season with salt & pepper. You can thicken if desired with 1/2 tsp xanthan gum in 1 tsp oil. Goes great over sliced flank steak. Add cilantro for Mexican; add some parm and/or anchovy paste for Italian; add sesame oil & soy sauce/teriyaki for Asian; add some capers and kalamata olives for Mediterranean. Boom.

#17

I never had sous vid tongue before …please do report back!!

(Tom) #18

The aforewarned Chart House Blue Cheese Dip can be adjusted to become more “saucy” if one so desires. I’m planning to make my next batch w/ homemade mayo. Not sure if it’s ZC enough, but it might be worth a look because blue cheese.

(thefeatherdustersllc) #19

What is ACV?

(Larry Lustig) #20

Usually apple cider vinegar.