A small amount of a full-flavored cheese like Asiago combines with low-fat milk and dry sherry for a sophisticated sauce that stands up to the assertive taste of vegetables like Brussels sprouts and broccoli.

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice, until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from heat; stir in cheese, salt and pepper.

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Tips

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

39 calories; 2.6 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 102 mg sodium. 33 mg potassium; 2.2 g carbohydrates; 0.1 g fiber; 1 g sugar; 1.4 g protein; 102 IU vitamin a iu; 1 mcg folate; 45 mg calcium; 2 mg magnesium;