What I would really like to do is make a nice thick sauce to go as part of my SS+ meal (and later on as I go up the steps). There is so much that you can do with a little thickener to help you along the way but my usual method is to use corn flour or regular flour and butter as a roux (and in very rare cases cream) but obviously none of those methods can be used on this diet.
I was wondering if anyone else had used some alternate methods and any that I found on the internet:
Use egg yolk (and deduct from our protein allowance)
Use vegetable puree (maybe celeriac or cauliflower and deduct from our vegetable allowance)
What did you make? Did the thickener work???
http://www.marksdailyapple.com/low-carb-thickener/#axzz2h3MVV8Qg
I was wondering if anyone else had used some alternate methods and any that I found on the internet:
Use egg yolk (and deduct from our protein allowance)
Use vegetable puree (maybe celeriac or cauliflower and deduct from our vegetable allowance)
What did you make? Did the thickener work???
http://www.marksdailyapple.com/low-carb-thickener/#axzz2h3MVV8Qg
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