I made this with Penzeys chicken stock, a really high quality product. But cooking it down got me a very salty sauce. Let it cool and then added nonfat Greek yogurt to cut the salt. Next time I'd replace some of the stock with nonfat milk maybe.
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.
7 Reviews for Cream Sauce without the Cream
I made this exactly according to instructions with no changes and blended it in my blender. I used arborio rice. I can only describe the texture as gluey - definitely not creamy. I wonder if the arborio rice is TOO starchy? Also, the wine flavor is overwhelming. I taste nothing else. I used a sauvignon blanc I like to drink, so it's not because I used terrible wine. I'm not sure what I did wrong but I definitely did not get the amazing result the good reviews led me to expect! Very disappointed with this one and will definitely not be serving it to my guests.
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.
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.