3

votes

Sugar-free Sauces?

Answered on August 19, 2014
Created September 06, 2011 at 9:05 AM

I'm often making ground beef lately, but I don't have fatty cuts of grass-fed ground beef at the moment. My meals are a bit ... boring. I need sauce! Being on VLC, I need sauces low in sugar, but I don't even know if that's technically possible...

You'll get a bonus if you don't use nightshades ;).

D5a52362ba91628833829a52acf1c227

on September 07, 2011
at 01:39 AM

This is pretty much what I do too. :D

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 01:22 PM

I like your phrase "reductionist" sauces...makes me thing of someone standing over the stove just deglazing with wine or water, and saying "that is all you need. Everything else is just gilding the lily."

8e75344356f4a455185ee52da0b90bf2

on September 06, 2011
at 12:49 PM

This is v. similar to the one I use! I also do not eat nightshades. I'm a native South Carolinian and so am right at home with a mustard-based BBQ sauce. My recipe is: dilute yellow mustard with a small bit of water, add a splash of ACV to taste. I sweeten mine (I could never shake artificial sweeteners so that's what I use, but one could use stevia or honey). It's perfectly yummy w/out the sweeetener but it's not "proper" SC BBQ sauce w/out it, ;)

99a6e964584f20f3f69ad3a70a335353

(1334)

on September 06, 2011
at 12:47 PM

So the liquid soaks into the pepper flakes and the pepper flavor leaches into the liquid, basically. It's like making sun tea, except instead of tea, it's delicious spiciness.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 06, 2011
at 12:01 PM

I like this one. Just wondering : why put it in the fridge at least overnight?

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 06, 2011
at 12:00 PM

vinegar is a good addition, that's for sure. thanks!

Ce7e28769d92d5de5533e775b1de966e

on September 06, 2011
at 11:37 AM

Oh! Reducing will bring a light thickening, Arrowroot for heavier. You can also soften vegetables, purée, add to a sauce for another way to bring texture.

3dc0e6d3b30b4934610975c69f7a2ad4

(134)

on September 06, 2011
at 09:17 AM

I forgot to mention, its good heated up too, it kinda takes a little bit of the tart out!

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11 Answers

best answer

4
Ce7e28769d92d5de5533e775b1de966e

on September 06, 2011
at 10:31 AM

Cook your ground beef with olive tapendade. Umm.. a red wine reduction is nice. You can thicken and season any stock. Green Garden is good, put that on top of a burger. Beurre blanc makes everything better. Mushroom sauce with red wine and beef broth is tasty, especially with beef. If you're using dairy you can definitely make the safe sauce but add cream - the recipe is pretty flexible. Oh! Peppercorn sauce! That's tasty..

Hmm.. that's about all I can think of without turning to nightshades. Good luck!

Ce7e28769d92d5de5533e775b1de966e

on September 06, 2011
at 11:37 AM

Oh! Reducing will bring a light thickening, Arrowroot for heavier. You can also soften vegetables, purée, add to a sauce for another way to bring texture.

2
072fd69647b0e765bb4b11532569f16d

(3717)

on September 06, 2011
at 02:43 PM

Pesto and chimichurri are both winners.

2
7c9f81d68c78de1a31eab9c91c17b4b8

on September 06, 2011
at 01:14 PM

I am sauce challenged too. I really like some of Nikoley's sauces on Free the Animal. He eats dairy but not all of them have dairy. Here's a good link to them...he does some reductionist sauces and also salad dressing etc. here and there. Chicken and Tarragon Sauces and Steak Blue Cheese Sauce.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 01:22 PM

I like your phrase "reductionist" sauces...makes me thing of someone standing over the stove just deglazing with wine or water, and saying "that is all you need. Everything else is just gilding the lily."

2
Ef9f83cb4e1826261a44c173f733789e

on September 06, 2011
at 12:18 PM

Coconut milk is a good base for a pan sauce. Add it to the pan and mix it with the residual fat from the the meat. Scrape the bits of goodness off the bottom of the pan. Allow the mixture to reduce and thicken. Add any seasonings you wish.

D5a52362ba91628833829a52acf1c227

on September 07, 2011
at 01:39 AM

This is pretty much what I do too. :D

2
99a6e964584f20f3f69ad3a70a335353

(1334)

on September 06, 2011
at 11:59 AM

One of my favorite sauces for meat is a Carolina-style barbecue sauce. The "recipe" I use is:

Take equal parts apple cider vinegar and water.
Add lots of red pepper flakes (yes, it's a nightshade, guess I don't get those bonus points).
Add salt to taste.
Let sit in the fridge at least overnight. Put on meat. Enjoy.

99a6e964584f20f3f69ad3a70a335353

(1334)

on September 06, 2011
at 12:47 PM

So the liquid soaks into the pepper flakes and the pepper flavor leaches into the liquid, basically. It's like making sun tea, except instead of tea, it's delicious spiciness.

8e75344356f4a455185ee52da0b90bf2

on September 06, 2011
at 12:49 PM

This is v. similar to the one I use! I also do not eat nightshades. I'm a native South Carolinian and so am right at home with a mustard-based BBQ sauce. My recipe is: dilute yellow mustard with a small bit of water, add a splash of ACV to taste. I sweeten mine (I could never shake artificial sweeteners so that's what I use, but one could use stevia or honey). It's perfectly yummy w/out the sweeetener but it's not "proper" SC BBQ sauce w/out it, ;)

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 06, 2011
at 12:01 PM

I like this one. Just wondering : why put it in the fridge at least overnight?

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on September 07, 2011
at 12:46 AM

Guacamole is great! Fatty, a great source of potassium, and flavorful. You can omit the tomatoes from it, and change up the seasoning too.

1
66974b2cb291799dcd661b7dec99a9e2

(11121)

on September 07, 2011
at 12:23 AM

I put a bit of home made fermented salsa on my steaks sometimes, not a sauce really, but it is yummy !

1
7e746be2f0e550a8cd7df881322ae705

on September 06, 2011
at 02:58 PM

I use mustard on things, I bet a good horseradish type thing would be good on the the beef if you made it into a meatloaf. I also use canned diced tomatoes (with no added salt) to browned ground beef to add something to it without a lot of work.

1
3c7b8151aefe0249cee8f4a66027daa7

on September 06, 2011
at 11:49 AM

drizzle a little bit of balsamic vinegar over the cooked meat...easy!

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on September 06, 2011
at 12:00 PM

vinegar is a good addition, that's for sure. thanks!

1
6229cd9a7ca9882590259fae022e2647

(3209)

on September 06, 2011
at 10:34 AM

Coconut flour will help you make a great s.auce

1
3dc0e6d3b30b4934610975c69f7a2ad4

(134)

on September 06, 2011
at 09:15 AM

Got this from the purely primal blog: I've made this and it goes well on fish, chicken, pork, just about anything! I've even used it on top of chipotle salmon cakes. Its yummy all around!

http://purelyprimal.com/2011/06/30/strawberry-rhubarb-ginger-salsa/

3dc0e6d3b30b4934610975c69f7a2ad4

(134)

on September 06, 2011
at 09:17 AM

I forgot to mention, its good heated up too, it kinda takes a little bit of the tart out!

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