This is a crazy easy white sauce that you make in a blender - it has so many versatile uses, it's hard to name them. Just get adventurous and try making low carb “eggplant” lasagna or other baked dishes – like quiches, using it as a base sauce. Remember, just build the flavors from the base sauce. Like adding hot sauce for more of a “kick". Chopped fresh basil provides its own special intensity. I like to chop up some green onions and fresh rosemary too.
If you’re hesitant about messing up the batch of sauce, just measure out a tablespoon-full in a small bowl and drop in a pinch of the spices and/or other “add-ins” to taste. The proof is in the tasting you know. Also, adding different kinds of shredded pizza cheese – like Swiss in place of the mozzarella or parmesan - will give a distinct French flavor to a pizza or pasta sauce. Pop in some chopped bacon or ham and you’re good to go for a change. The ham and bacon are especially good with Swiss cheese.
Again, so simple when you know how to start out with a “master” recipe. This is a very thick sauce. You can whip up almost any white pizza/pasta sauce combo and thin it with some white wine or chicken broth to get the desired consistency you want when using with low carb pasta. At only 4 net carbs per ¾ cup it’s a low carb winner. Enjoy!
Combine all ingredients in blender and blend for 30 seconds until smooth.
For pizza sauce, spread the sauce over the unbaked pizza crust and top with other favorite pizza toppings like spinach, mushrooms, cooked chicken, broccoli, 1-1/2 cup of cheese blends like mozzarella, parmesan, Romano or a blend of your favorite cheeses.
Bake as usual.
Makes one medium sized pizza (8) servings… adding less than 1 net carb per serving. Recipe may be doubled or tripled for using with low carb pasta.