LCHF White Sauce
How do you thicken a white/cheese sauce without the use of flour or other high carb thickening agents?
Chef Craig Rodger’s Top Tip: A light onion puree makes a good base for a lot of white sauce recipes. Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan – bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it’s the consistency you’re after. The onion is good because it is one of those “base” flavours that a lot of dishes utilise, but other vegetables like cauliflower or celeriac are also good for thickening. If you were making a cheese sauce, once your creamy sauce is at a nice consistency, add in cheese to taste.
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