LCHF White Sauce

By Chef Craig Rodger

 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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  • Althea Morgan says:

    When I found I needed a gluten-free alternative to a white sauce, I swapped it out for mascapone – just add cheese as you would normally. It’s a bit runnier, but tastes wonderful and is super easy. We use it as a sauce for cauliflower cheese with a mix of mozzarella, tasty cheddar and parmesan with toasted chopped almonds on top instead of breadcrumbs. It’s easily as good as macaroni cheese, great on a cold winter night when you really can’t be bothered cooking and definitely can’t be bothered with dishes (I just layer on the cheeses and dollop the mascapone on top – 1 dish meal). Sometimes, I add some fried onion or nutmeg/mustard. we use mesclan to mop up any sauce – it’s not quite the same as using bread, but it works very well and as out taste adapts, I think it will become preferable. It’s definitely preferable to feeling bloated and sleepy after a meal!

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