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-   -   Sauce Thickeners (http://www.lowcarbfriends.com/bbs/vegetarian/829939-sauce-thickeners.html)

veggieatkins 05-06-2014 09:01 AM

Sauce Thickeners
 
Hi fellow vegetarian low-carbers!

I was wondering what everyone uses to thicken sauces?

Any advice welcome, thank you :up:

Bryce58 05-06-2014 01:03 PM

Evaporation and/or Xanthan gum

Nigel 05-07-2014 10:44 AM

You can use arrowroot powder too, but I have not yet.

I normally just cook the sauce down or puree up some of the veggies in the sauce to make it thicker.

Some people us glucommanan, but I haven't so far.

It also depends on how strict you are on carb counts.
Cornstarch is an excellent thickener and it doesn't take very much, but strict locarbers won't go near it. I use it occasionally with no problems.

Nigel 05-07-2014 10:45 AM

p.s. Welcome to the forum, both of you.

veggieatkins 05-09-2014 06:50 AM

Many thanks! Will give all the suggestions a try and see how which is best. Cornstarch may be too high since I am strict..
I tried adding mashed cauliflower to one of the sauces and it was great as a thickener although it did make the sauce taste less of what it should have tasted like and more of cauliflower!

DaffodilSoup 05-12-2014 05:33 PM

Depends on the sauce - if it's a creamy sauce, like an alfredo, I like to use a little pureed silken tofu. Absolutely delicious over zucchini noodles!

I'm a fan of xanthan gum for other sauces - you use fractions of a teaspoon and it really gets everything thick.

MaryMary 06-14-2014 04:19 PM

Flaxseed meal, or nutritional yeast if I want it cheesy, or cashew or almond meal ground up.

Tara1970 06-14-2014 04:20 PM

Gelatine makes sauces and gravies, casseroles etc., taste thicker and richer, so maybe the agar-version for vegetarians might work?

Food Lady 06-27-2014 10:12 PM

I just use cornstarch, as I don't do sauces often. But then, I'm not super-low carb. I max out at 150 a day, but my average is 120-130.


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