Low-carb bechamelle sauce ?

Use double cream and tastless hardish cheese like very mild chedder, add
pepper, it will be quite close to a plain bechemel sauce.

Regards

John


"Hueyduck" wrote in message
...
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

Use double cream and tastless hardish cheese like very mild chedder, add
pepper, it will be quite close to a plain bechemel sauce.

Regards

John


"Hueyduck" wrote in message
...
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

Earlier today someone asked "what is muscade?"
I haven't seen an answer posted yet and I bring up the question again
because I also would like to know the answer. Can anyone tell us?

Barbara


FOB wrote:

By the way, what is muscade?

In ,
Hueyduck stated
| Skaught wrote:
|
|| Would cream work in place of butter?
| Thx for the advice, but actually, I used water and muscade+pepper,
| this was quite good.
||
|| 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.
|
| I will try it out.Thx again
|
| Huey

I didn't find it in the dictionary so asked. I just now googled it and all
the responsed were in French so I went to Systran and translated it, French
to English, voilá -- nutmeg!

In hlink.net,
BJPruett stated
| Earlier today someone asked "what is muscade?"
| I haven't seen an answer posted yet and I bring up the question again
| because I also would like to know the answer. Can anyone tell us?
|
| Barbara
|
|
| FOB wrote:
|
|| By the way, what is muscade?
||
|| In ,
|| Hueyduck stated
||| Skaught wrote:
|||
|||| Would cream work in place of butter?
||| Thx for the advice, but actually, I used water and muscade+pepper,
||| this was quite good.
||||
|||| 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.
|||
||| I will try it out.Thx again
|||
||| Huey

FOB wrote:
I didn't find it in the dictionary so asked. I just now googled it and all
the responsed were in French so I went to Systran and translated it, French
to English, voilá -- nutmeg!


Sorry about that. I thought the word was almost the same in english. But
it's not . (German language has almost the same word for it,
english don't).
So, nutmeg it is. You were right.

Huey

J. David Anderson wrote:

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

I think you need your eyes examined. FitDay lists one tablespoon of
white flour (that is, 0.0625 cup) as having 5.96 grams of
carbohydrate, with 0.211 grams of fiber. The USDA database lists the
same figure for carbs, but shows the total dietary fiber as 0.2.

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.

I'm not sure what cornflour is, but according to FitDay, cornstarch
has 7.3 grams of carbohydrate and 0.072g of fiber.

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.

I use about 1 tablespoon of cornstarch to thicken 1 cup of gravy, but
I never consume more than about 1/4 cup of the gravy, usually less.
So the cornstarch has added, at most, a whopping 1.8 net grams of
carbohydrate to my diet.

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.

Considering you estimate between 25 and 30 grams of carbohydrate for a
"small sauce or gravy portion," perhaps you shouldn't spend your time
throwing stones at others.

..:. Craig

J. David Anderson wrote:

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

I think you need your eyes examined. FitDay lists one tablespoon of
white flour (that is, 0.0625 cup) as having 5.96 grams of
carbohydrate, with 0.211 grams of fiber. The USDA database lists the
same figure for carbs, but shows the total dietary fiber as 0.2.

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.

I'm not sure what cornflour is, but according to FitDay, cornstarch
has 7.3 grams of carbohydrate and 0.072g of fiber.

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.

I use about 1 tablespoon of cornstarch to thicken 1 cup of gravy, but
I never consume more than about 1/4 cup of the gravy, usually less.
So the cornstarch has added, at most, a whopping 1.8 net grams of
carbohydrate to my diet.

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.

Considering you estimate between 25 and 30 grams of carbohydrate for a
"small sauce or gravy portion," perhaps you shouldn't spend your time
throwing stones at others.

..:. Craig

FOB quoth:
I didn't find it in the dictionary so asked. I just now googled it and a=
ll
the responsed were in French so I went to Systran and translated it, Fren=
ch
to English, voil=E1 -- nutmeg!

Of course! A cream sauce just isn't complete without nutmeg. Shoulda=20
known that one.

Priscilla