A good sauce is what makes Low Carb food exciting instead of plain, and most of the ones you buy are loaded with sugar and fillers you do not want. So I make my own. These are my Low Carb sauces, dressings, and marinades: the ranch, the pesto, the marinara, the garlicky toum, all the things that turn a plain piece of meat or a plate of vegetables into a real meal. Keep a couple in the fridge and Low Carb cooking gets a whole lot easier.
Sauces, Marinades & Dressings
7 posts
