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How can I thicken gravy?
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<blockquote data-quote="banjo brunette" data-source="post: 125869" data-attributes="member: 16074"><p>Pureed veg is SUCH a good idea. Thin, runny sauces could be the only downside I've found to the low carb thing <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /> Have given up completely on a decent, coating cheese sauce - I just grate the cheese on top of whatever and bung it under the grill to bubble and brown.... Hubby has declared that broccoli and cheese DEFINITELY don't go together tho' :mrgreen: .</p><p>Cheers, BB <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="banjo brunette, post: 125869, member: 16074"] Pureed veg is SUCH a good idea. Thin, runny sauces could be the only downside I've found to the low carb thing :( Have given up completely on a decent, coating cheese sauce - I just grate the cheese on top of whatever and bung it under the grill to bubble and brown.... Hubby has declared that broccoli and cheese DEFINITELY don't go together tho' :mrgreen: . Cheers, BB :D [/QUOTE]
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