I am going out to lunch on Monday and I reviewed the menu. There is a wonderful entrecôte there with a Café de Paris Sauce. I called to ask the maitre d if there are carbs in the sauce. She said cornstarch. UHOH! Does anybody have any experience with this? I haven’t had any starch in so long. Its only like a tablespoon or such, isn’t it? To thicken the sauce? I dont know if I can order it without, and there isnt any other thing on the menu that is keto friendly. I felt like a real pain in the a@@. They all only have balsamic vinegar for their salads nowadays too. She said “Well we have come cheap wine vinegar” and I said thats good – I`ll take it.
Now what do I do about the cornstarch in the sauce? Or should I cancel and find another restaurant before it is too late? I am so loving being in ketosis and I dont want to endanger that.
Visit to restaurant
I can’t tell if this parody, but if it is it’s brilliant. 
Provided you’re not T1, untreated and near a terminal stage of the disease, eat the sauce and enjoy it. Same goes for the balsamic vinegar. My guess is that you’re looking at 10g of carbs at the very most. Sounds like it’ll be worth it!
We needn’t be monks…
Keto ice cream
So I wouldn’t make it a practice but an occasional compromise like this will happen in life. Keep the rest of your day low carb to make it fit and enjoy this as a “special meal exception”. The twenty carb number isn’t a magical barrier to ketosis, if you’re over a little one day it won’t matter in the grand scheme but it matters more before fat adaptation. Personally I recommend steering clear of restaurants for a few months. 
I would ask them if they can serve it with no sauce; or if you do decide to have it, then make that an OMAD meal, and don’t eat anything else for the day =). Enjoy your meal =).
It does not take a lot of cornstarch to thicken a pot of gravy that is 4 servings or more.
You could probably use the carbs posted by David and divide by 3 for one serving of gravy. Enjoy your meal!
@David_Stilley
Yeah I saw that too. 7 g carbs in one tbsp. GROAN.
I guess I will go and keep the rest of my food that day at zero carbs.
Thx guys.
@Janie I agree, I posted a tablespoon because she posted that amount, depending on the liquid being thickened that’s a lot of cornstarch and in a nice French restaurant I would assume much less, now if we were talking Chinese food that’s another story. The reason I recommended avoiding restaurants early into KETO if you’re able is that they’re a gamble easier managed after fat adaptation. And I think the shift towards cooking for ourselves more is educational and makes KETO a more sustainable endeavor. Lots of people come used to eating in restaurants many times per week and it’s really harder to get things rolling getting fat adapted when you are st their mercy. Lots of stuff has hidden sugar too.
Nice😄
Lol
Good answer and comeback
"Perfect…Please drizzle some of that on your cheap a$$ entree then "
Jk
@David_Stilley
So how long does it take to really become “fat adapted”? I have been at it for 6 weeks.
I am enjoying cooking for myself and trying out all sorts of new dishes. I started this journey by buying cookbooks! I was fascinated that I could make keto desserts! LOL
That’s the million dollar question. It depends on the individual, what you eat, how tight you’ve kept things. I would venture you could be there now or it may take another six weeks, you can tell if your hunger drops off and you are easily able to go longer without eating is one sign. 
Thanks for your answers. I reckon I am not there yet as I still love eating all this food. 
Exactly. Sustainability is key. Can’t go canceling social events for the rest of your life!
Use it as a learning experience - see what happens to your blood glucose level or ketosis reading.