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  • primal cheese sauce?

    Hi

    Anyone got a recipe for a flour-free cheese sauce? Am having a craving for a lasagne style dish (wish aubergine slices instead of pasta) and it just isn't the same without cheese.

    Oh, I'm pro dairy, so was thinking along the lines of heavy cream, butter and cheddar cheese, but could do with a thickener if possible.

    thanks
    Starting Date: 21st May 2011
    Starting Weight: 194lbs
    Current Weight: 178lbs
    Goal Weight: 126lbs

  • #2
    egg yolks.
    activate the rhythm, the rhythm that has always been within

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    • #3
      Why not make alfredo? Heavy cream, cream cheese (to thicken), parmesan, butter and garlic. Perfectly primal if you're into dairy. Them top with mozz
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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      • #4
        That doesn't really need a thickener, especially if you bring the cream to boiling; but I agree with localad, tempered egg yolks would work very nicely.

        I make a thickener-free cheese sauce for veggie lasagna that is cream, parmesan cheese (freshly grated for best flavor), minced garlic, minced basil, shot of Tabasco, and S&P to taste. Bring the cream to a boil (grate the cheese while this is happening), let it boil for a minute or so, then add everything else and stir. Turn heat down and let it simmer for a few minutes to help meld the flavors and make sure the cheese is completely melted. Oftentimes I'll add well-drained cooked spinach to it too.
        “Whether you think you can, or think you can’t — you’re right.” ~ Henry Ford

        My primal journal

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        • #5
          These sound totally drool-worthy
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          • #6
            goat cheese

            shredded 3 year old cheddar

            parm

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            • #7
              Whole milk and more cheese - it will make up a gorgeous sauce. You can use starch to thicken (like arrowroot) but it can look slimy with milk. Nothing wrong with whole milk or cream - its less lactose and more fat. Use the cheese to thicken.
              Paul
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              • #8
                Originally posted by inquisitiveone View Post
                That doesn't really need a thickener, especially if you bring the cream to boiling
                The cream cheese makes the alfredo sauce. It's the missing ingredient you've been looking for your whole life trying to get it to taste like restaurant alfredo. It helps the consistency dramatically.
                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                • #9
                  I wasn't trying to make my sauce taste like alfredo, but thanks for the information!
                  “Whether you think you can, or think you can’t — you’re right.” ~ Henry Ford

                  My primal journal

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                  • #10
                    thanks all. I used cream, milk and plenty of cheese in the end, but it didn't work too well - it just mixed with the bolognese sauce rather than staying in separate layers. I've just used slices of mozzarella before which work better than today's effort. Will definitely try adding cream cheese next time (or using less milk!!). Good excuse to try again soon!
                    Starting Date: 21st May 2011
                    Starting Weight: 194lbs
                    Current Weight: 178lbs
                    Goal Weight: 126lbs

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                    • #11
                      Definitely use less milk: it has a lot of water and if it boils too much, it can curdle. The sauce I make will not be thick enough not to mix (that never was all that important to me), but if you don't have cream cheese, I'd try a lower creamarmesan ratio, and let it simmer longer. I don't measure most of the time when I cook, but I think my sauce is around a 1:1 creamarmesan mix. Also, adding some good quality provolone will add thickness as well as flavor.
                      “Whether you think you can, or think you can’t — you’re right.” ~ Henry Ford

                      My primal journal

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                      • #12
                        Originally posted by ChocoTaco369 View Post
                        Why not make alfredo? Heavy cream, cream cheese (to thicken), parmesan, butter and garlic. Perfectly primal if you're into dairy. Them top with mozz
                        I'm sure that's delicious, but it's not true alfredo. Authentic alfredo sauce is nothing but butter, garlic, heavy cream and parmesan cheese. And WOW is it good.

                        That said, I've never put cheese sauce in my lasagna, but I'm sure alfredo would be awesome.
                        ~Sandy

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                        • #13
                          I use this mixture for my lasagna and it's delicious and simple. Full fat for everything, nothing low-cal here.

                          16 to 24 oz cottage cheese
                          1 to 1 1/4 c Parmesan cheese
                          1/2 c fresh basil, chopped
                          2 eggs
                          1/2 tsp salt
                          1/2 tsp pepper

                          If you prefer, you can sub ricotta (only use 1/2 as much) for the cottage cheese, just add another egg to get the right moisture content. It will still be thick and you'll have to drop it in dollops rather than spreading it. My kids tend to like the cottage cheese better, otherwise I'd go with the ricotta.

                          Here's my full Primal Lasagna Recipe, in case anyone is interested.

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                          • #14
                            I love this thread.

                            Can I sub raw goats milk instead of cow heavy cream? My daughter has an allergy.

                            TIA!
                            <3-Crystal

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                            • #15
                              Originally posted by Rosegin View Post
                              I'm sure that's delicious, but it's not true alfredo. Authentic alfredo sauce is nothing but butter, garlic, heavy cream and parmesan cheese. And WOW is it good.

                              That said, I've never put cheese sauce in my lasagna, but I'm sure alfredo would be awesome.
                              There's no such thing as an authentic alfredo sauce. Spaghetti and meatballs aren't authentic, either. It's an Italian American creation. They don't eat that much pasta in Italy, let alone anything with alfredo. This is a vast improvement over a typical alfredo sauce recipe.
                              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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