3

votes

Paleo Sauce Suggestions?

Answered on August 19, 2014
Created July 23, 2010 at 1:45 PM

Not a Curry fan, and it seems every paleo sauce is curried...

I would like to have a good variety of non sugar sauce options that are non-curry for dinner options

0ff848383c9a87f3d0308cf5b28fa846

on July 26, 2010
at 12:39 AM

good point but it all depends on what fruit you use. for example, 1 cup of blueberries is enough for 2 lbs. of pork tenderloin. so if you pair a half pound of meat with the same proportion of blueberries, you're getting maybe 5g carbs from the fruit. but a big flavor boost. add some sour cream and/or some chili powder to balance things out. of course if you substitute mango for blueberries it's a very different story sugar-wise.

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on July 23, 2010
at 04:14 PM

Too much sugar for me, thanks tho

B4aa2df25a6bf17d22556667ff896170

(851)

on July 23, 2010
at 03:31 PM

isnt taking fruit and reducing it basically making jelly or jam? I guess you can call it "chutney" but sounds like a sugar bomb to me

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10 Answers

8
07ca188c8dac3a17f629dd87198d2098

(7970)

on July 23, 2010
at 02:15 PM

Here's a few, though fairly dairy heavy:

Hollandaise! Egg yolk, butter, lemon juice. (Also a little salt and cayenne). Here's pretty close to how I make it (EDIT: here's the link I meant to include earlier - http://www.youtube.com/watch?v=8m3ulPfoiIU ) - fairly primal cooking over an open fire. I actually put the cut-up cold butter in the egg/lemon mix while I'm cooking it. The slowly melting butter helps to keep the eggs at a low enough temperature to not scramble.

Alfredo sauce (good on steaks, too!): Big clump of butter, decent amount of heavy cream, handful or two of grated parmesan, a couple of grinds of pepper and nutmeg. Cook on low heat until the cheese is melted.

And the most versatile of all:

Pan-sauce: whatever fat/flavor is left in the pan, add heavy cream and scrape off anything still stuck, and let it thicken a little. It's delicious no matter what you've cooked, and will automatically compliment the protein (assuming you've seasoned the meat prior to cooking).

EDIT: I forgot my most favorite sauce - a dijon cream sauce (noticing a trend here?) Combine 14oz beef stock and a pint of heavy cream, cook on medium/high and reduce until it's thick and creamy. Add about 2 TB dijon mustard and 1 TB of balsamic vinegar (adjust those quantities to taste). This is absolutely delicious over steak and caramelized onions.

4
Cfccbcf3450ac4919311ded8ef162d49

(2312)

on July 23, 2010
at 10:23 PM

BERNAISE SAUCE - delicious over grilled/baked halibut

1 c. butter 4 egg yolks, slightly beaten 4 tsp. tarragon vinegar 1/2 tsp. freshly ground black pepper 2 tbsp. chopped parsley 2 tsp. chopped chives

Place 1/2 cup butter in top of double boiler with egg yolks and vinegar, stirring constantly over hot (not boiling) water, until butter is melted. Add rest of butter, stir until thick. Remove from heat; add pepper, parsley, and chives. Serve immediately. Makes about 2 cups.

3
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on July 23, 2010
at 04:11 PM

A quickie is take good quality (properly fermented) soy sauce and add garlic and ginger. This tastes good on just about everything under the sun including steaks.

If you diary, for lean meats that would taste better with fat, I cook the meat and then using the meat sauce left in the pan, I throw in some heavy cream and parmesean cheese. Makes a yummy quick sauce. Just cook it a tiny bit until it thickens. Do not fry it too badly or it will burn. If I have onions, I will sometimes chop those fine and cook them to translucent before adding the cream and parmesean. You can also do cream and a bit of dijon mustard. Add other spices as desired. These taste good on just about everything as well but I especially like it on lean meats like grass fed.

I like things that only take a few easy minutes!
-Eva

3
741862d51f4709ea726113db7926576f

(605)

on July 23, 2010
at 02:32 PM

Adobo sauce - if you like the southwestern spicy stuff. Take chiles in adobo (canned in Ethnic aisle of most grocery stores), olive oil, garlic clove, fresh like juice and cilantro. This stuff is spicy and awesome on eggs, meats, etc.

Pestos - just make them without the cheeses commonly called for.

Chimichurri - my personal fave.

I've put a ton of recipes up on our website - BTB Fitness. Check it out (WFS).

2
Ed1130126ed818a751e7a72feb487584

on July 25, 2010
at 03:25 AM

Fry your meat, loosen the browning on the bottom of the pan (deglaze) with a little water. Add some almond butter to thicken and then add stock to get to desired consistency. Totally yummy - had it with fried lamb steaks last week and mushroom/feta/spinach meatballs tonight.

2
64242a1130eb51f4852f78beed38b3d5

(1343)

on July 23, 2010
at 01:54 PM

Mustard and vinegar based barbecue sauces. http://allrecipes.com//Recipe/eastern-north-carolina-bbq-sauce/Detail.aspx

Endless variations and damn tasty.

1
9bc6f3df8db981f67ea1465411958c8d

on July 24, 2010
at 04:43 AM

Mayonnaise:

http://paleodietrecipes.org/featured-cavemans-mayonnaise/

Bolognese tomato sauce:

http://paleodietrecipes.org/paleo-spaghetti/

Tapenade (black olives, anchovies, olive oil, capers)

Pesto (basil, pine nuts, olive oil and, optionally, Parmesan)

Also, onions softened in butter make a wonderful onion sauce

0
Fd0633a7758ad83a5fa785e88a0cc00f

(281)

on July 24, 2010
at 05:15 PM

We use pesto, reduced homemade chicken stock, chunky italian tomato, pico de gallo and coconut milk sauces (not always curry...try mexican spices). Happy experimenting!

0
0ff848383c9a87f3d0308cf5b28fa846

on July 23, 2010
at 02:46 PM

I love taking fruit and and reducing it over low heat into a sauce or chutney. Blueberries, figs, apricots, plums.

Maybe throw in a little balsamic to give it some acid or some chipotle chili pepper to spice it up.

Of course you need to watch the amount of fruit sugar that comes out of it. But paleo nonetheless!

B4aa2df25a6bf17d22556667ff896170

(851)

on July 23, 2010
at 03:31 PM

isnt taking fruit and reducing it basically making jelly or jam? I guess you can call it "chutney" but sounds like a sugar bomb to me

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on July 23, 2010
at 04:14 PM

Too much sugar for me, thanks tho

0ff848383c9a87f3d0308cf5b28fa846

on July 26, 2010
at 12:39 AM

good point but it all depends on what fruit you use. for example, 1 cup of blueberries is enough for 2 lbs. of pork tenderloin. so if you pair a half pound of meat with the same proportion of blueberries, you're getting maybe 5g carbs from the fruit. but a big flavor boost. add some sour cream and/or some chili powder to balance things out. of course if you substitute mango for blueberries it's a very different story sugar-wise.

0
97041c4e9ea9148d239c612d1dba6861

on July 23, 2010
at 01:56 PM

Check out http://cosmopolitanprimalgirl.wordpress.com/ or http://www.facebook.com/pages/Cosmopolitan-Primal-Girl/223449548998?ref=search for recipe ideas. Full disclosure: she's a personal friend. But she's very into helping people adjust to paleo life. Send her a message if you don't fancy her posted recipes! She has plenty more in the bank!

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