I am cooking a roast and most of the time it's dry. I need to make gravy. Can I use egg or something else to thicken the meat juices?

For me, a little cream works better than an egg. I also have that Thick Not Thin product.

You can also try adding crushed pork rinds

i went to the health food store and bought gaur gum, it thickens everything and has no taste of it own and no carbs, i love it!
linda

I have found a 1 carb Gravy. Heinz Home Style Bistro Au Jus Gravy and its yummy
1 fat
1 carb
1 Protein

But BethP58, I bet that Heinz gravy has starch or some other no-no in it. Just because something is low-in-carbs doesn't automatically mean it's suitable for LCing. Happy LCing!!!

A lot of good ideas here!

I also suggest well-cooked, pureed cauliflour with a touch of heavy cream. I prefer xanthan gum over guar gum and both are available in natural foods and bulk foods stores. Or, you can throw caution to the wind and not thicken the juice at all. You can even use a fancy French word for it: au jus!

Karen

I've used sour cream, stirred into the juices and simmered it thickens up. Problem is what do you put it on?

I really really like a product called Thicken Not Starch. I found it at my local haelth food store and you can also get it online. It has no effective carbs as it has all fiber in it.

I like to use well seasoned dripping and broth and some of the Thicken and Viola gravy great for potroast

Good Luck