Looking for sauce help

daylitemag

hey all

my dear wife very kindly made me some chicken tonight with a sauce

we had bought some coconut flour to use as a thickening agent and it worked

unfortunately the texture was a bit grainy and i did not love it the flavor was good and i think we are onto something but it needs help

any suggestions of how to make a good pan gravy that will generate sufficient volume for braising

ps sorry for lack of punctuation i have a new phone and its not working with me lol

ms_smartypants

http://lowcarbhighfatrecipes.com/brown-butter-cream-sauce-the-perfect-keto-sauce/

this one is very yummy over chicken

V_Keto_V

Coconut mana or butter has a gravy-like consistency when melted; it's not overtly gritty but can be a bit thick

ladipoet

Other good thickening agents which are not terribly high in carbs are as follows: (1) arrowroot powder; (2) xanthan gum; and (3) guar gum. With the gums, you will rarely need more than 1/4 - 1/2 teaspoon...to much of either of those and you will NOT like the slimy mess you are left with. I don't believe arrowroot powder leaves a slimy mess, but of the three, it works the most like regular flour except you would use way less of it than you would of flour so perhaps 1/2 - 1 teaspoon depending on the amount of sauce you are working with. ALWAYS start with less than you think you need. You can add more later.

daylitemag

Thanks for the feedback

lodro

I make lots of sauces that have mushrooms as a base and I puree them. For instance, I do a brown "gravy" that's caramelized onions and mushrooms and seasonings, with a mushroom stock. 4 g carbohydrate per serving.

ettaterrell

I use xanthan gum