The Best Keto Sauces

 

Peanut Sauce

Ingredients:

• 1/2 cup canned coconut milk
• 1/2 cup peanut butter unsweetened and unsalted
• 1 clove crushed garlic
• 1 Tbsp grated fresh ginger
• 2 Tbsp soy sauce

Instructions:

1. Process everything in the food processor for a minute or two. That’s it, you’re done!

Roasted Red Pepper Sauce

Ingredients:

• 3 large roasted red peppers
• 1/2-1 cup freshly grated Parmesan
• 1 cup fresh basil leaves
• 2 cloves garlic
• sea salt
• 1/2 cup olive oil

Instructions:

1. Add to the food processor, process until blended > done!

Chimichurri

Ingredients:

• 2 cups fresh parsley leaves
• 2 Tbsp fresh oregano leaves
• 2-4 cloves garlic
• sea salt
• red pepper flakes, optional
• 2 Tbsp red wine vinegar
• 1/2 cup extra virgin olive oil

Instructions:

1. Wash and spin-dry herbs and peel garlic.
2. Destem parsley and oregano and chop very finely. Then chop garlic very finely, too.
3. Add chopped herbs and garlic to a bowl, season with sea salt, red pepper flakes, vinegar, and olive oil. Stir well and enjoy!
4. Finely chop herbs and garlic, mix with the rest of the ingredients > done!

Hollandaise Sauce

Ingredients:

• 1/2 cup butter, melted 1 stick, 113g
• 1 tsp dijon mustard
• 1 Tbsp lemon juice
• 2 egg yolks
• salt/pepper, optional

Instructions:

1. Melt the butter over low heat until almost all liquid. Remove from heat right before it's all melted and stir until completely melted. Transfer into a container with a spout.
2. Separate eggs and put egg yolks in a bowl that fits over a small pot without touching the pot's bottom.
3. Add dijon mustard and lemon juice to egg yolks and salt (pepper) if using unsalted butter and whisk until smooth.
4. Bring 1 cup of water to a low simmer in a small pot and once simmering add bowl with egg yolk-mustard-lemon mixture on top and whisk constantly until slightly warm.
5. Pour butter in a very thin steady stream to the yolk mix while continuously whisking. NEVER STOP WHISKING.
6. Depending on how liquid and pourable or thick you want your hollandaise you either remove the sauce from the heat right away or keep whisking for a couple more minutes. When you ALMOST reached the consistency you like, remove from the heat and still continue whisking, it will thicken up still a little bit more. See video.

Homemade Mayonnaise

Ingredients:

• 1 Tbsp dijon mustard
• 1 Tbsp fresh lemon juice
• 1 egg
• sea salt
• pepper
• 1 cup avocado oil or any other flavorless high quality oil
• 1 bulb garlic, optional (for garlic mayonnaise)
• 1/2 cup herbs (dill, parsley, chives, cilantro, basil, etc.) for herb mayonnaise

Instructions:

1. Add mustard, lemon juice, egg, sea salt and pepper to a tall jar in which your immersion blender fits all the way to the bottom. *it cannot be a wide jar, it has to be a narrow and tall jar but wide enough so the immersion blender can touch the bottom.
2. Turn on the immersion blender on high and blend for 10-15 seconds.
3. Then add approximately 1 cup of oil (maybe more depending on the size of the egg, so have more on hand) in a steady thin stream while the immersion blender is constantly going. The stream should be about as thick as a thick spaghetti and the blender has to be on all the time (see video).
4. Once the immersion blender has a hard time blending in the oil anymore because the mayo is becoming too thick, you start moving the immersion blender up an down a little adding very little more oil from that point on until you reach your desired consistency. (Creamy liquid or thick and spreadable). The thicker you want it, the more oil you'll want. Be careful at this point to not over mix or you mayonnaise will start curdling. 
5. Once the mayo is done you can store it in an airtight container in the fridge for up 1-2 weeks depending on how fresh the egg was. At this point you can also flavor the mayo further.

1. Herb Mayonnaise: for the herb mayonnaise all you do is finely chop up about 1/2 cup of soft herbs (I don't recommend hard herbs like rosemary/thyme etc. they are pretty strong and hard uncooked) and mix them into the mayo. Use either parsley, dill, chives, cilantro, basil or a combination of them. Herb mayo does not last as long as regular or garlic mayo.
2. Garlic Mayonnaise: you can either use 1/4 cup of the finished mayo and blend it with 1-2 cloves of raw garlic until super smooth and then mix back into the big batch of mayo OR what I prefer: roast 1 bulb of garlic (papery peel off, but cloves intact and top ends cut off > see video) in a cocotte or in aluminum foil in a 400F preheated oven for 40-50 minutes, then add the peeled roasted garlic cloves to about 1/4 cup mayo and blend, then mix back into the big batch of mayo.

Notes:

*if the oil is added in an unsteady stream, too much at one point, you risk the mayonnaise curdling

*if you don't run the immersion blender consistently, you risk the mayonnaise curdling

*I do not recommend olive oil for mayonnaise, it tastes very bitter. If you want to use olive oil I recommend using maximum 1/4 cup olive oil and 3/4+ cups flavorless oil


Original recipe website https://greenhealthycooking.com/the-best-keto-sauces/