CARBALOSE VELOUT?SAUCE

CARBALOSE VELOUT?SAUCE
2 tablespoons butter
1/4 cup Carbalose flour *
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Melt the butter in a small saucepan; whisk in the Carbalose flour until well blended and no dry bits remain. Cook over medium-high heat about one minute to help toast the flour a little. Whisk in the broth and seasonings all at once or gradually if you're not experienced at making sauces like this. Cook and whisk constantly over high heat until mixture boils and thickens. Sauce will continue to thicken as it cools.

Makes about 1 cup
Do not freeze

* 1/4 cup made a very thick sauce, but 2 tablespoons will not thicken at all. I suggest trying 3 tablespoons for a thinner gravy.

TIP: The sauce will thicken more quickly if you heat the broth in the microwave before adding to the flour mixture.

Made with 3 tablespoons Carbalose:
Per 2 Tablespoons: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
Per 1/4 cup: 75 Calories; 7g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per Batch: 299 Calories; 26g Fat; 11g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

Made with 1/4 cup Carbalose:
Per 2 Tablespoons: 40 Calories; 3g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 79 Calories; 7g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per Batch: 317 Calories; 27g Fat; 13g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs

For my very first experiment with trying to make a sauce using Carbalose flour, I used the standard 2 tablespoon flour to 2 tablespoons butter and there was no thickening at all no matter how long I cooked and stirred. Once I doubled the flour, it thickened up pretty quickly. This sauce gets even thicker as it cools so I may try using just 3 tablespoons of flour next time for a thinner "gravy". I actually made mine with water and 1 teaspoon beef bouillon granules. It was a little salty, but this was only an experiment. I'm sure it would be better with a nice rich broth. I suggest adding some herbs or seasonings as the flavor of the Carbalose flour is slightly noticeable.

A batch of velout?sauce made with 2 tablespoons regular all-purpose flour would have:

299 Calories; 25g Fat; 7g Protein; 12g Carbohydrate; trace Dietary Fiber; 12g Net Carbs

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