Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 06-06-2009, 11:22 AM   #1
Senior LCF Member
 
MikeA's Avatar
 
Join Date: Dec 2004
Location: Spokane, WA
Posts: 983
Gallery: MikeA
Stats: 214/165/160
WOE: Nutritional Ketosis(started on 6/2/2014)
Start Date: 05/11/2014
Cheese sauce for broccoli/cauliflower?

I'm just wondering what I'd need to make cheese sauce. I have the cheese(cheddar) Would I mix it with heavy cream and a pinch of xanthan gum to make it thicker? Seems like something else may be missing maybe?

Thanks!!
MikeA is offline   Reply With Quote

Sponsored Links
Old 06-06-2009, 11:44 AM   #2
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I like thickening up my cheese sauce with cream cheese (makes an amazing sauce!). I just put the HWC in a sauce pan, and add room tempurature cream cheese and whisk to incorporate (usually about 1 or 2 oz per cup of cream). Let the sauce simmer a while until it's thick (keep an eye on it because it can boil over very fast). Add shredded cheese slowly (melt completely before adding more) until it's cheesy enough. Add salt/pepper to taste. I like adding a pinch of cayenne pepper.

I've not had much luck with cheese sauce using xanathan. It always turns out slimy to me (even when I just use a little bit at a time).

Last edited by BikerAng; 06-06-2009 at 11:46 AM..
BikerAng is offline   Reply With Quote
Old 06-06-2009, 12:58 PM   #3
Senior LCF Member
 
miboje's Avatar
 
Join Date: May 2009
Location: Central PA
Posts: 337
Gallery: miboje
Stats: 147/134.1/133
WOE: Whole foods with an eye on carbs
Start Date: Feb. 2009
All you need is some cream and the cheese. Less cream for thicker sauce, more for thinner. That's it. That makes a nice cheese sauce all by itself.
miboje is offline   Reply With Quote
Old 06-06-2009, 01:05 PM   #4
Senior LCF Member
 
Gnossienne's Avatar
 
Join Date: May 2008
Location: Denmark
Posts: 304
Gallery: Gnossienne
WOE: Atkins
Start Date: April 2008
Add an egg yolk to the mix to thicken
Gnossienne is offline   Reply With Quote
Old 06-06-2009, 02:37 PM   #5
Senior LCF Member
 
Join Date: Nov 2002
Location: Georgia
Posts: 307
Gallery: lowcarbredhead
Stats: 185/147/145 old - restart Jan 2009 -198/182/150
WOE: Atkins
Start Date: 4/1/02 restart 1/09
Try Linda Sues Broccolli Cauliflower Gratin. It's to die for and non-low carbers love it! It's also simple to make.
lowcarbredhead is offline   Reply With Quote
Old 06-06-2009, 03:23 PM   #6
Junior LCF Member
 
Join Date: Jun 2009
Location: Texas
Posts: 35
Gallery: kingjason
Stats: 375/251/295/282/270/239
WOE: Atkins
Start Date: May 25th, 2009
Ironic I was just about to look for this in my Atkins book.
kingjason is offline   Reply With Quote
Old 06-09-2009, 03:25 PM   #7
Senior LCF Member
 
portraitpainter's Avatar
 
Join Date: Jun 2009
Location: London UK
Posts: 91
Gallery: portraitpainter
WOE: Atkins Phase One
Start Date: August 13, 2012
I usually add some heavy cream, a teaspoon of butter, and shredded cheddar, with salt, pepper, Tony's cajun seasoning (brought over from the US) and a sprinkle of lemon pepper. Mmmm... If it's too thick, can thin with a tsp or two of water. P.S. The English cheddar is different from American, being white instead of orange, and usually medium to sharp. I confess I like it a lot better than the American variety.

Last edited by portraitpainter; 06-09-2009 at 03:27 PM..
portraitpainter is offline   Reply With Quote
Old 06-09-2009, 03:27 PM   #8
Way too much time on my hands!
 
Join Date: Dec 2007
Location: Oregon
Posts: 21,486
Gallery: wifey
Stats: goal is size 10
Quote:
Originally Posted by Gnossienne View Post
Add an egg yolk to the mix to thicken
This
wifey is offline   Reply With Quote
Old 06-10-2009, 02:20 AM   #9
Senior LCF Member
 
portraitpainter's Avatar
 
Join Date: Jun 2009
Location: London UK
Posts: 91
Gallery: portraitpainter
WOE: Atkins Phase One
Start Date: August 13, 2012
Egg yolk

Quote:
Originally Posted by AmberNikki80 View Post
This
Oooh, haven't tried that, cool, thanks.
portraitpainter is offline   Reply With Quote
Old 06-12-2009, 06:55 AM   #10
Junior LCF Member
 
Join Date: Jun 2009
Posts: 2
Gallery: Lisa Carr
I have successfully used water chestnut flour to substitute corn starch or regular flour for thickening sauces.

I TBLS butter
2 TBLS water chestnut flour, mixed into the melted butter.

Add 2 cups low carb milk, or half and half, or half millk and half half and half (yikes, what a mouthfull LOL)

Stir over low heat til thickened, then add 1 cup grated extra sharp cheddar cheese, continue stirring til melted. Use over veggies, or Dreamfield's elbows, and bake til bubbly.
Lisa Carr is offline   Reply With Quote
Old 06-13-2009, 03:32 PM   #11
Senior LCF Member
 
portraitpainter's Avatar
 
Join Date: Jun 2009
Location: London UK
Posts: 91
Gallery: portraitpainter
WOE: Atkins Phase One
Start Date: August 13, 2012
Thickeners

I used a teaspoon or so of pysillium husks in a shepherd's pie the other day, but didn't like it (seemed a bit slimy)
portraitpainter is offline   Reply With Quote
Old 06-14-2009, 09:58 AM   #12
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Quote:
Originally Posted by BikerAng View Post
I like thickening up my cheese sauce with cream cheese (makes an amazing sauce!). I just put the HWC in a sauce pan, and add room tempurature cream cheese and whisk to incorporate (usually about 1 or 2 oz per cup of cream). Let the sauce simmer a while until it's thick (keep an eye on it because it can boil over very fast). Add shredded cheese slowly (melt completely before adding more) until it's cheesy enough. Add salt/pepper to taste. I like adding a pinch of cayenne pepper.

I've not had much luck with cheese sauce using xanathan. It always turns out slimy to me (even when I just use a little bit at a time).
What's HWC?
CreekWatcher is offline   Reply With Quote
Old 06-14-2009, 10:51 AM   #13
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
heavy whipping cream
BikerAng is offline   Reply With Quote
Old 06-15-2009, 08:16 PM   #14
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,128
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
Hey, Angie - I make an Alfredo sauce with cream cheese as the base. You are right, it makes an amazing sauce - never thought to use the idea to make an actual cheese sauce though - as in with Cheddar cheese instead of Parmesan cheese. Thanks for the heads up on that.
Jennifer Eloff is offline   Reply With Quote
Old 06-16-2009, 09:45 AM   #15
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Anytime Jennifer! DH doesn't like anything that tastes "eggy" (custards, ice cream with egg yolk in it, sauces thickened with yolk, etc). The cream cheese makes such a wonderful cream sauce, great medium for more cheeese!
BikerAng is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:55 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.