Needing help with Sauces for meals

[Jacinta (Australian)]

Hello everyone , I need a little help , I’m struggling with what sauces I can have on low carb to make the meals tasty at dinner time , I usually do species and what not but sauces I have no idea what is recommended ???
nurse and doctor are strong on me being type 2 if that helps anyone.
Thankyou

 

[adrian1der]

Hi @Jacinta (Australian) I'm not sure what the question is? Are you talking store bought table sauces or home made?

 

[Leadinglights]

You can make a basic tomato sauce with olive oil, red onion, garlic, tin tomatoes, salt and pepper. You can then add herbs or spices depending on how you want to use it.
A creamy sauce you can make with cream cheese with herbs or lemon.
Any recipes you use for soups can be used as a sauce, just reduce the water to make it thicker.

 

[Jacinta (Australian)]

Hi @Jacinta (Australian) I'm not sure what the question is? Are you talking store bought table sauces or home made?

Sorry Adrian1der either one , I don’t mind

 

[Jacinta (Australian)]

You can make a basic tomato sauce with olive oil, red onion, garlic, tin tomatoes, salt and pepper. You can then add herbs or spices depending on how you want to use it.
A creamy sauce you can make with cream cheese with herbs or lemon.
Any recipes you use for soups can be used as a sauce, just reduce the water to make it thicker.

Thankyou leadinglights I appericate it 🙂

 

[Docb]

Second @Leadinglights. I would avoid shop bought sauces to avoid having to check every label to find out the carb levels in them to sort out if any of them were low carb.

I tend to make a decent batch of soup base (either veg or chicken) and keep it in the fridge. I use it for soups - adding whatever takes my fancy ( creme frais, cream cheese, herbs, vinegar, Worcester sauce or whatever to make a soup) - and also use it to make curry sauces. My go-to sauce is to deglaze a whatever pan I have been cooking in with white wine, let it reduce and then add creme frais and seasoning to finish it. Sounds classy and complicated but it really is quick and simple!

 

[Nayshiftin]

I like to do like Docb with the creme frais with tarragon for chicken. Curry sauce I just puree veg i know some has carbs but I then was told no one gets fat on carrots so its quantity and things too. I did have sweet n sour sauce from MandS as I adore that. However it was a treat and I did not have it swimming more like I added teaspoons to get the taste of it rather than cook with it. Good luck.

 

[helli]

I often use creme fraiche as a sauce. Sometimes I add parmesan and lots of freshly cracked black pepper. Other times, I spice it up with a spoon of Harissa or choptle.

I have a very quick, simple salmon parcel recipe - fillet of salmon, couple of spoons of creme fraiche, handful of peas and thinly sliced leek and a teaspoon of tarragon, wrapped in grease-proof paper. Then zapped in the microwave for 5 minutes.

Any left over creme fraiche is whizzed up (I mean blended) with smoked mackerel and lemon juice for quick and easy fish pate.

 

[adrian1der]

A cook quite a few things from the Pinch of Nom books. One of their great cheats is using cream cheese in sauces. Tonight I'm doing chicken and leeks in blue cheese. The chicken and leeks are cooked in chicken stock, then you add in cream cheese and finally blue cheese. Makes a really tasty sauce.

I cook with a lot of chicken stock, various vinegars, Henderson's Relish, soy, chilli sauce, mustard etc. Oh, and Bisto best gravy

 

[Jacinta (Australian)]

Second @Leadinglights. I would avoid shop bought sauces to avoid having to check every label to find out the carb levels in them to sort out if any of them were low carb.

I tend to make a decent batch of soup base (either veg or chicken) and keep it in the fridge. I use it for soups - adding whatever takes my fancy ( creme frais, cream cheese, herbs, vinegar, Worcester sauce or whatever to make a soup) - and also use it to make curry sauces. My go-to sauce is to deglaze a whatever pan I have been cooking in with white wine, let it reduce and then add creme frais and seasoning to finish it. Sounds classy and complicated but it really is quick and simple!

I love the sound of that Docb

 

[Jacinta (Australian)]

I like to do like Docb with the creme frais with tarragon for chicken. Curry sauce I just puree veg i know some has carbs but I then was told no one gets fat on carrots so its quantity and things too. I did have sweet n sour sauce from MandS as I adore that. However it was a treat and I did not have it swimming more like I added teaspoons to get the taste of it rather than cook with it. Good luck.

Thankyou Nayshiftin that all sounds good aswell . I love curries

 

[Jacinta (Australian)]

I often use creme fraiche as a sauce. Sometimes I add parmesan and lots of freshly cracked black pepper. Other times, I spice it up with a spoon of Harissa or choptle.

I have a very quick, simple salmon parcel recipe - fillet of salmon, couple of spoons of creme fraiche, handful of peas and thinly sliced leek and a teaspoon of tarragon, wrapped in grease-proof paper. Then zapped in the microwave for 5 minutes.

Any left over creme fraiche is whizzed up (I mean blended) with smoked mackerel and lemon juice for quick and easy fish pate.

That all sounds delicious . I’ll defianetly will have to make some creme fraiche .

 

[Jacinta (Australian)]

A cook quite a few things from the Pinch of Nom books. One of their great cheats is using cream cheese in sauces. Tonight I'm doing chicken and leeks in blue cheese. The chicken and leeks are cooked in chicken stock, then you add in cream cheese and finally blue cheese. Makes a really tasty sauce.

I cook with a lot of chicken stock, various vinegars, Henderson's Relish, soy, chilli sauce, mustard etc. Oh, and Bisto best gravy

I’ll defiantly get cream of cheese when I go shopping next , would you mind sharing some receipes with chicken stock and gravy Adrain1der pleasee

 

[Anbemcc]

I've just recently discovered skinny sauces, 0 sugar 0 carbs, ingredients to be honest are pretty clean, I use the curry 1 as a dipping sauce for occasional use, they have loads of products

 

[Jacinta (Australian)]

I've just recently discovered skinny sauces, 0 sugar 0 carbs, ingredients to be honest are pretty clean, I use the curry 1 as a dipping sauce for occasional use, they have loads of products

Where would I find these ? As I’m from Australia so possible won’t be able to find them ?

 

[Anbemcc]

Aww, I don't know then maybe online. Just Google skinny sauces. Good luck

 

[Drummer]

I used to boil up veges and leftover meat, then blend it smooth and freeze it to use later.
It was handy to have it available but these days I don't bother and jut blend a few of the veges being cooked and leave it at that.

 

[Leadinglights]

I used to boil up veges and leftover meat, then blend it smooth and freeze it to use later.
It was handy to have it available but these days I don't bother and jut blend a few of the veges being cooked and leave it at that.

I made some courgette, celery and brie soup yesterday, it did 3 portions so had some left over. I then cooked some cauli and a couple of potatoes and poured the remainder of the soup over with some grated cheese, we had half of it with some gammon for dinner so today blitzed up the rest with some extra liquid and it's made 4 portions of soup.
Surprising how far a few veggies can go and probably all for less than a £1.

 

[LimesOz]

I love:
- seeded mustard
- homemade tzatziki (greek yoghurt, grated cucumber, lemon, s&p)
- black vinegar, sambal combo for asian dishes (to avoid/minimise soy sauce, oyster sauce etc). Plus P2B powder when I want to replicate Satay
- basil pesto
- apple cider vinegar and olive oil for salads/veges

I want to try to make bacon jam with zero carb maple syrup substitute when it arrive later this week!