Low Carb White Sauce

26 Sep

CategoryCooking MethodRating
Yields8 Servings
Prep Time5 minsCook Time10 mins
 2 cups full cream milk
 1 bay leaf
 150 g cream cheese, cut into cubes
 50 g parmesan cheese, finely grated
 ½ tsp ground nutmeg
 Sea salt and freshly cracked black pepper
1

Heat the milk and bay leaf in a small saucepan over a medium heat.

2

Once hot, add the cream cheese and whisk until melted through.

3

Slowly add the parmesan cheese, then season to taste and cook for 12-15 minutes, or until the sauce has thickened

4

Add the nutmeg and season to taste

Pour over steamed vegetables, top with grated cheese and bake in the oven for a delicious vegetable gratin or use as a white sauce substitute for your favourite Greek and Italian recipes.
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Nutrition Facts

Servings 8

Amount Per Serving
% Daily Value *
Net Carbohydrate 3.5g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodRating
Yields8 Servings
Prep Time5 minsCook Time10 mins
 2 cups full cream milk
 1 bay leaf
 150 g cream cheese, cut into cubes
 50 g parmesan cheese, finely grated
 ½ tsp ground nutmeg
 Sea salt and freshly cracked black pepper
1

Heat the milk and bay leaf in a small saucepan over a medium heat.

2

Once hot, add the cream cheese and whisk until melted through.

3

Slowly add the parmesan cheese, then season to taste and cook for 12-15 minutes, or until the sauce has thickened

4

Add the nutmeg and season to taste

Pour over steamed vegetables, top with grated cheese and bake in the oven for a delicious vegetable gratin or use as a white sauce substitute for your favourite Greek and Italian recipes.
ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

SHOP ONLINE

Shipping Australia Wide

Timer

15 Minutes

Ingredients

 2 cups full cream milk
 1 bay leaf
 150 g cream cheese, cut into cubes
 50 g parmesan cheese, finely grated
 ½ tsp ground nutmeg
 Sea salt and freshly cracked black pepper

Directions

1

Heat the milk and bay leaf in a small saucepan over a medium heat.

2

Once hot, add the cream cheese and whisk until melted through.

3

Slowly add the parmesan cheese, then season to taste and cook for 12-15 minutes, or until the sauce has thickened

4

Add the nutmeg and season to taste

Pour over steamed vegetables, top with grated cheese and bake in the oven for a delicious vegetable gratin or use as a white sauce substitute for your favourite Greek and Italian recipes.
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