Low Carb Sauces

xosummerrainxo

Any ideas for basic sauces to create or even pick up at the store to add to make simple meals?

Violet_Flux

I make a batch of low-carb bbq sauce almost every week.

I start with home-made bone broth, but it can be made with store-bought broth as well. If you use purchased broth you need to add some xanthan gum to thicken it; bone broth thickens fine on its own.



(Note the serving size is huge - this estimate is based on 8 servings out of a batch but a batch usually comes to a quart. So like 1/2 cup of BBQ sauce per serving? If you use it by the tablespoon, carbs and calories are negligible.)



Just mix everything together in a big pot, bring it to a boil, then reduce heat and let it simmer, stirring occasionally, until it reaches the desired thickness. Usually takes about an hour for me, to get to where i like it.



The hot sauce, stevia, salt, actually pretty much everything you can adjust to taste. I like it super spicey so I also add a teaspoon of Da Bomb hot sauce to it. The citric acid isn't necessary if you don't happen to have any onhand, but it does give a very slight extra bit of tang to the sauce.

ScrAgnX

Eastern Carolina BBQ Sauce:

Boil 16 oz apple cider vinegar with approx 3 tbsp. Of garlic and 3 tbsp. of red pepper flakes for 5 minutes (stir occasionally).

Remove from heat and grind in pepper (to taste, probably about 1-2 tsp.).

I pour over pork and let slow cook for 6-8 hours in a crock pot for easy low carb shredded meat.

kpk54

LOL. Wooohoooo on that Eastern NC Pig Pickin' Sauce. I live in Eastern NC. Well Piedmont really. The Eastern NC beats Western all.day.long in BBQ. I digress...

I make alfredo with cream cheese, half and half (or HWC), garlic. That's it. Sometimes I'll add fresh parmesan to the mix for more flavor. I don'have a recipe. It's about 4 Oz. of cream cheese, 1/2 to 3/4 cup of 1/2 and 1/2 and 1-2 cloves of garlic closes minced. Heat on the stove until the cheese is melted. Don't boil. It tends to separate and/or burn.

I'm not a purist with my marinara in that I add a couple of tsp of brown sugar. A 1/2 cup serving has 9 carbs with the tomatoes, onions, carrots, garlic, etc in the version I make. You could use an artificial sweetener rather than brown sugar. It is basically a small-chop of the veg sautéed in a little oil, a 15 Oz. can of diced tomatoes, a clove or 2 of garlic, a little sweetener. I don't "cook mine down" to make it thick. I like it on the thin side. Besides, cooking it down would increase the carbs per the same serving size.

kirkor

I don't know if they count as sauces, but I add mayo and guac to a lot of dishes. (not at the same time lol)

mandycat223

Here's my go-to Sugar Free Teriyaki Sauce:

2 tablespoons dry sherry (optional, but adds so much flavor)
2 tablespoons low sodium soy sauce
4 tablespoons chicken broth
4 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon Sriracha Sauce aka Rooster Sauce (or more if brave)
1 squirt Dasani Water Drops - Pineapple, Coconut
1 squirt Dasani Water Drops - Orange (go easy on this one)
1 clove garlic, peeled and grated
1 teaspoon ginger root, grated
1/2 teaspoon Xanthan gum or your favorite low carb thickener;
add ¼ teaspoon at a time.

INSTRUCTIONS
Combine sauce ingredients through ginger root. Stir to combine. Dust in thickening powder and whisk like crazy to prevent clumping. Let sauce sit. It will thicken up as it sits. If it gets too thick, add a tablespoon of additional chicken stock. If still too thin, sprinkle in a tiny bit of thickener, whisk and wait.

kirkor

Pretty smart to use the water flavor drops!!