Low-carb bechamelle sauce ?

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...
I thought maybe there was something to work out with egg yolk, thus
ending with a salted custard.
Well, any thoughts ?
I intend to use is mainly qith cauliflower.

Thx.

Huey

Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

--
jamie )

"There's a seeker born every minute."

Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

--
jamie )

"There's a seeker born every minute."

jamie wrote:
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Some people speak highly of the Hood "Carb Countdown" milk; the OP might
want to try that. As the reply noted, the tablespoon of flour is only 6g
carb - and this recipe makes more than one serving of bechamel.

--
carla
http://geekofalltrades.typepad.com/geek

jamie wrote:
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Some people speak highly of the Hood "Carb Countdown" milk; the OP might
want to try that. As the reply noted, the tablespoon of flour is only 6g
carb - and this recipe makes more than one serving of bechamel.

--
carla
http://geekofalltrades.typepad.com/geek

Why not use heavy cream thinned with water to replace the milk? In a ratio
of 1/4 heavy cream to 3/4 water, the carbs should be pretty low.

on Mon, 16 Aug 2004 07:26:01 -0400, "carla" wrote:

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Some people speak highly of the Hood "Carb Countdown" milk; the OP might
want to try that. As the reply noted, the tablespoon of flour is only 6g
carb - and this recipe makes more than one serving of bechamel.

-----
Bev

jamie wrote:
Hueyduck wrote:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...


A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.


Regards

David

(jamie) wrote in message ...
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

Scott

(jamie) wrote in message ...
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

Scott

On Tue, 17 Aug 2004 00:03:12 +1000, J. David Anderson
wrote:

jamie wrote:
Hueyduck wrote:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2
l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...


A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of
carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.


Regards

David



So, an addition from 6 to 11.4 grams of carbs is going to bloat us out? I
don't think so. Plus, if a tablespoon is 11.4 grams, 30 grams would be
almost triple the amount. How does one heap a tablespoon and end up with
triple the amount? Diets don't fail for a few grams of carbs.

--
Bob in CT
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