Going gluten-free with the Banting lifestyle doesn’t signal the end of thick sauces, soups, and batters. Quite the opposite, your days of eating delicious, nutritious food that is good for your body is just beginning!
Using dairy is an effective way to thicken and bind, without much hassle. Below we explore various ways that dairy can be used in your Banting dishes, as well as a few nifty tricks to thicken dairy-based sauces.
(If you are going dairy-free, don’t panic – this article provides a number of ways to thicken without dairy.)
If your cream-based sauce has not quite reached the consistency you were hoping for, whizzing it up with a high-speed hand-held blender might just give it the oomph you were hoping for. This works brilliantly for a mushroom sauce. Blitzing the mushrooms into the creamy sauce adds extra thickness.
Raw egg yolk is another nifty way to thicken up a cheese sauce, or any cream-based sauce. Add a touch of cream or milk to your egg yolk and whisk it together. Add the egg mix to the sauce and heat it on low so that the sauce thickens without becoming curdled. Egg yolk is also the base for mayonnaise, hollandaise. As a bonus, it adds extra protein and healthy fats to smoothies and hot drinks. (But avoid raw eggs if you’re pregnant)
Grated cheese, such as cheddar or parmesan, can also act as a thickener in a cheese sauce and becomes a great binding agent in the cooking process. Try, for example, incorporating it into crustless quiches and cauli-pizza dough. It’s also the base of crackers or cheese “crisps.”
Cream cheese can also help to thicken cream-based sauces. It can act as a thickener for salad dressings, dips, and be used as a replacement for mayonnaise. It can also help to thicken pancake batters and be used as a base for cake icing when mixed with butter.
This is another great way to thicken sauces, especially ones that require a bit of tartness, such as a Beef Stroganoff, or to liven up dips and dressings.
Greek yoghurt is a perfect substitute for sour cream. It can also act as a replacement for mayonnaise and can provide texture to smoothies and Banting breads.
Thickened cream works wonders to add volume to desserts, as well as add body to curries and sauces.
Whisking in cold butter adds thickness and shine to a sauce or gravy. Allow the sauce/gravy to reduce until it thickens on its own and then whisk in some cold butter at the end.
Note: Some people, especially those with compromised digestive systems, or those who are gluten intolerant don’t react well to dairy. If this is you, here are some non-dairy ideas you can use. You might also want to use dairy with caution if you are struggling to lose weight.
You know the drill by now: As always when it comes to Banting, please factor in the carb-count of each ingredient, depending on what phase of Banting you’re on.
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Add the egg yolk to the heated cheese dip. The yolk’s high protein content helps with thickening. Its fluid consistency makes it easier to incorporate into creamy cheese dips. Cooking the dip after adding the egg adds thickness and kills potential salmonella found in some eggs.
Thickened cream works wonders to add volume to desserts, as well as add body to curries and sauces.
Cream cheese can also help to thicken cream-based sauces. It can act as a thickener for salad dressings, dips, and be used as a replacement for mayonnaise. It can also help to thicken pancake batters and be used as a base for cake icing when mixed with butter.
Using dairy is an effective way to thicken and bind, without much hassle. Below we explore various ways that dairy can be used in your Banting dishes, as well as a few nifty tricks to thicken dairy-based sauces.
Raw egg yolk is another nifty way to thicken up a cheese sauce, or any cream-based sauce. Add a touch of cream or milk to your egg yolk and whisk it together. Add the egg mix to the sauce and heat it on low so that the sauce thickens without becoming curdled. Egg yolk is also the base for mayonnaise, hollandaise. As a bonus, it adds extra protein and healthy fats to smoothies and hot drinks. (But avoid raw eggs if you’re pregnant)
Whisking in cold butter adds thickness and shine to a sauce or gravy. Allow the sauce/gravy to reduce until it thickens on its own and then whisk in some cold butter at the end.
If you haven’t realized by now my go to natural thickener is cream cheese. Some people prefer gum paste or cornstarch, but my opinion is that if I’m going to add something to my dish it needs to do more than thicken it I want flavor. I also believe in cooking as natural as possible and in my opinion cream cheese is the most natural thickener. I’m not saying add a whole block to your recipes. You just need a little here and there. So the next time you are making a sauce or gravy try adding cream cheese instead of a yucky gum paste.
How to Thicken a Cream Sauce
FAQ
How do you make cheese dip thicker?
How do you thicken runny cream cheese?
Can you thicken a sauce with cream cheese?
How do you thicken cream cheese dip?
To thicken cream cheese dip you can add some more cream cheese or some yogurt. Seasoned salt comes in a variety of flavors, and everyone has their favorite. A common combination is salt, pepper, paprika, garlic and onion powders. Some additional flavors can include red pepper flakes or cayenne pepper, turmeric, or even sugar.
How do you make a cheese dip?
Add garlic and tomato and cook until softened. Stir in spices. Add evaporated milk and cheese/cornstarch mixture. Evaporated milk is best here because it has emulsifiers in it that keep the cheese from breaking (where it gets really oily), and ensures a smooth creamy dip. Stir in green chiles and stir until cheese melts.
How long does it take to make cream cheese dip?
This delicious cream cheese dip makes for the perfect appetizer or party snack, and it practically goes with everything, from potato chips to tortilla chips to pretzels and more. Plus, all you need are a handful of basic ingredients to make it, and you can whip it up at a moment’s notice. In fact, just 1 minute is all it takes to put it together!
How do you thicken cheese sauce?
Combine shredded cheese and cornstarch. Toss gently so all the cheese is coated in the cornstarch. This will help thicken the sauce into a dip-able consistency, and will also help prevent the cheese from separating into a greasy puddle while being heated. Heat butter and oil, then cook onion.