A sauce adds flavour and moisture to your dish and makes it look more appealing. Traditional sauces are often thickened using flour or corn starch. Starch is a type of carbohydrate with a high glycemic index, or a high effect on the blood sugar. Therefore you should avoid them as much as possible and preferably use other thickeners in your low carb sauce. You can make a variety of different low carb sauces. These are just a few:
Heavy cream
You can make the simplest sauce by adding heavy cream or creme fraiche to your drippings or meal. Cook heavy cream with mushrooms, salt and pepper until the cream thickens and you have a great mushroom stew.
Bearnaise
Bearnaise is made of vinegar, shallots, tarragon, egg yolks, butter and chervil. Hollandaise is made the same way, but uses a reduction of lemon juice instead of vinegar and chervil. Both are great low carb sauces since they are high in fat and low in carbs.
Aioli
Aioli is made of garlic, virgin olive oil and egg, all great low carb ingredients.
Bechamel sauce
To make a bechamel sauce or white sauce you can use a dairy product such as heavy cream and add a thickener. I make a simple sauce with cream and use egg yolk to thicken it.
When you need to add a thickener to your sauce or other dish where egg yolk isn't a good option, you could use a vegetable gum such as xanthan gum. There are also trademarked products available on the market that you can use to thicken your sauce. One product a lot of people use to replace starch is ThickenThin.
Lena Hanson is the creator of Low Carb Day. She has been living a low carb lifestyle since the end of 2005 and have lost 70 pounds. Visit low carb day for low carb sauce recipes and low carb diet information.
Article Source: http://EzineArticles.com/?expert=Lena_Hanson
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