Made this tonight, added a couple of minced cloves of garlic, dill and lemon zest. Poured it over Swai (mild white fish) and baked it in a 375 degree oven for 40 minutes. It was wonderful! One thought, though- the recipe says you end up with about 6 cups of sauce. 5 cups of broth plus one cup of white wine will not be 6 cups after reducing the sauce for 25 minutes.
Cream Sauce without the Cream
From EatingWell: January/February 2013
Here’s a formula for making “cream sauce without the cream” to use as a healthy replacement for fat- and calorie-rich cream sauces in your favorite soups, pastas or sauces. This healthy recipe for cream sauce without heavy cream makes a big batch, more than you’ll most likely need for one recipe, so refrigerate or freeze the extra sauce to use in other recipes.
5 Reviews for Cream Sauce without the Cream
Has anyone tried this with brown rice? I'm trying to switch to all whole-grains...
This is so easy, and delicious. I used half to make mac & cheeese and froze the rest.There was no telling that it was lightened and didn't have milk. Definately being added to my "staple" recipe file.
We tried this sauce tonight and had it on pasta, my husband had sausage with his. We put parmesan cheese on the pasta which of course makes everything better :) but we think we will be adding some garlic next time we make it to add some more flavor. We used our food processor to puree it and it worked perfectly fine.
I had to give this a try this afternoon, planning on the also-featured homemade mac & cheese. With appropriate planning (i.e., making the sauce ahead), it really is quick and easy. The instructions for the sauce are easy to follow and prep was simply chopping an onion in my food processor. It takes about 5 minutes in the kitchen, then occasional stirring until the sauce is cooked.
I used my Blendtec (larger, WildSide jar) - worked like a charm to puree the whole batch. (As a side, I kept the amount of sauce needed for the mac and cheese recipe in the blender, simply added the cheese and spices and it was ready to pour on the pasta.)
The sauce tasted good - creamy, mild - on its own and was very good jazzed up with the cheese. I'm excited to make a "cream" soup with the rest of the sauce batch.