Low carb sauces

[fliss444]

I'm doing my best to follow a low carb diet and finding all your comments and ideas helpful. I could really do with suitable recipes for sauces that are low carb. I hate 'dry' food but love gravy and sauces suitable for stir fry/ to use with meat,mince,slow cook meals and fish. Thanks in advance.

For a roast, I simply use the juices that come from the roasting tin - I don't thicken with anything, although sometimes I do pour them into a small saucepan and boil for a bit to reduce them (usually when the meat is resting)

This does mean that you have to add more liquid to the roasting tin - so either this means adding water or wine.

If I'm roasting belly pork, I put the meat on a 'trivet' of sliced onions, sometimes carrots. As well as adding flavour to the juices, if you want to you can use some of the cooked veg at the end to thicken the gravy, by putting it in a blender. (Go easy on this though as onion and carrot can add a fair few carbs if you're not careful).

Only very occasionally do I use cornflour to thicken a sauce - and that's because generally you don't need very much, so that the carbs aren't too high for an individual portion.

For a cheese sauce, I just use double cream and grated cheese. a 300ml pot of double cream, heated up gently. When it's coming to the boil add about as much grated mature cheddar (or other cheese of your choice) as you like. Let it all melt together. Season with black pepper and the juice of half a lemon.

@fliss444 if there are any specific dishes you're thinking of, just let us know and I'm sure people will have ideas!

@BIWI

For a roast, I simply use the juices that come from the roasting tin - I don't thicken with anything, although sometimes I do pour them into a small saucepan and boil for a bit to reduce them (usually when the meat is resting)

This does mean that you have to add more liquid to the roasting tin - so either this means adding water or wine.

If I'm roasting belly pork, I put the meat on a 'trivet' of sliced onions, sometimes carrots. As well as adding flavour to the juices, if you want to you can use some of the cooked veg at the end to thicken the gravy, by putting it in a blender. (Go easy on this though as onion and carrot can add a fair few carbs if you're not careful).

Only very occasionally do I use cornflour to thicken a sauce - and that's because generally you don't need very much, so that the carbs aren't too high for an individual portion.

For a cheese sauce, I just use double cream and grated cheese. a 300ml pot of double cream, heated up gently. When it's coming to the boil add about as much grated mature cheddar (or other cheese of your choice) as you like. Let it all melt together. Season with black pepper and the juice of half a lemon.

Thank your helpful tips.

Xanthan gum is a keto friendly alternative to corn flour for thickening sauces and gravy. Works really well.

Pepper sauce - melt a blob of butter, add double cream (for however much sauce you want), once hot (do not boil) crumble 1 or 2 oxo cubes in (dependant on how much double cream used). Once mixed through add however much pepper you want and serve.