By Richard Plane
Low Carb Basic White Sauce with Xanthan Gum
11 steps
Prep:10minCook:10min
I was recently diagnosed with Type 2 Diabetes and had to cut anything that was high GI, which included White Sauce (and its variations) that I used regularly. Since then, I've been testing out various alternate recipes. This one definitely works and tastes just like the one my mother taught me to make 45 years ago, but with almost no Carbs, and a decent amount fibre.
Updated at: Mon, 05 Feb 2024 23:27:22 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
1
Low
Nutrition per serving
Calories77.2 kcal (4%)
Total Fat5.4 g (8%)
Carbs5.6 g (2%)
Sugars3.7 g (4%)
Protein2.7 g (5%)
Sodium304.9 mg (15%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slowly melt Nuttelex in a small (500ml) saucepan, stirring with a wooden spoon to ensure the spread doesn’t burn.
Step 2
Remove from heat and allow to cool to a point where it is cool enough but still liquid.
Step 3
Add Xanthan Gum and whisk vigorously until a smooth paste is (roux) is formed.
Step 4
Add salt and pepper.
Step 5
Add the hot milk a little bit at a time, stirring constantly.
Step 6
Return to the heat and cook until sauce begins to thicken (approx. 3 minutes), stirring constantly.
Step 7
Add variation ingredient (see variations below), if desired.
Step 8
Reduce heat and simmer for 3 minutes, stirring constantly.
Step 9
Remove from heat and whisk vigorously to smooth out any remaining lumps.
Step 10
Serve immediately as suggested below.
Variations
Step 11
Cheese Sauce: At step 7, add ½ cup (63g) grated cheddar cheese.
Parsley Sauce: At step 7, add 2 tsp (10g) fresh chopped or dried parsley.
Lemon Sauce: At step 7, add 2 tsp (10mL) Lemon Juice.
[Note: Do not add lemon juice before the sauce has begun to thicken as it will cause the milk to curdle.]
Notes
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