Saturday, December 26, 2015

Some Allergy Friendly Sauce Recipes


The best way to survive a very restrictive diet is with sauces, so you don't feel so deprived. Here are some tried and true ones we have used.

Bernaise Sauce

1/4 cup chopped onion
1/2 cup lemon juice
5 egg yolks
1/2 lb. butter, heated
salt and pepper

Blend all ingredients in a blender except butter. Add hot butter very gradually. Refridgerate.

Ginger Cinnamon Dressing

Ok, you know those premarked dressing cruets? Get one of those. Put the lemon juice in place of vinegar, add water, and oil as marked. Now add:
5 packets stevia
1/2 Tb. salt
1 tsp. ginger
1tsp. cinnamon
1 tsp. onion powder

This is kind of like a sweet ginger sesame salad dressing. I use it for other things besides salad dressing though. I even put it on my cooked quinoa. It is yum!

Mayonnaise

1 egg plus 2 yolks
2 Tb. lemon juice
1/4 tsp. dry mustard
salt and pepper to taste
3/4 to 1 cup

Put all ingredients in the blender except oil. Add oil gradually. You can add chives, dill weed, and parsley to this to make kind of a ranch sauce. For a dressing consistency, add some coconut milk. 

Untomato Sauce 

We have some sensitivity to tomatoes here as well so, I came up with this a while back. I have recently discovered that using fresh beets rather than canned makes a WORLD of difference. 

5 fresh beets oven roasted, cooled and peeled
4 lbs. carrots, cooked
4 Tb. lemon juice
2 cups water

Blend the above in a blender until smooth. Transfer to a large pot on the stove and add the following:

3 tsp. sea salt
4 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. pepper
2 Tb. onion powder
1 cup lemon juice
1/4 cup stevia 

Blend with hand mixer or blender until well combined. Cook, covered on low heat for about an hour. The longer the better, until it turns into a deep, red, ketchupy color. 

You can turn this into an "untomato mexican sauce" just by adding some cilantro and cumin. You can italian-ize it by adding oregano and extra garlic. 

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