Ingredients
-
6
-
3
-
1/4
-
1/3
-
1/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Low-Fat White Sauce, Use this recipe to help cut the calories in a variety of dishes calling for a white sauce-pastas, rice, mushroom sauce, etc , I was a little intimidated as I have never made a white sauce before, but to my surprise this came out beautifully I did make some modifications–used 3 cups of milk with 1 cup of fat-free half-an-half and increased the flour to 8 tbsp I do agree that this sauce comes out thick so you may want to cut back on the flour if you prefer a thinner sauce I combined this with 1/2 cup eggbeaters, 1/2 tsp salt and 1 tsp Mrs Dash I omitted the butter as I feel the sauce didn’t need it and also omitted the cheese as this sauce was served over seafood enchiladas I am so glad to have a recipe for white sauce that doesn’t involve a ton of fat and calories I will make this again Thanks for posting!, One of the best low-fat white sauces I’ve tried so far It was a little too much flour for my taste- I had to add more milk Next time I will only use 4 Tbsp of flour The egg gave it a nice, smooth texture It’s a great base recipe used it to make a low fat chicken carbonara Thanks for a great recipe!
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Steps
|
1
Done
|
In a Heavy Medium Saucepan, Whisk Flour to Remove Any Lumps. |
|
2
Done
|
Gradually Add 1 Cup Milk Whisking Until Smooth. |
|
3
Done
|
Add Remaining 2 Cups of Milk and Nutmeg. |
|
4
Done
|
Cook Over Medium Heat, Whisking Constantly, About 10 Minutes, Until Mixture Thickens and Boils. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Whisk a Little of the Mixture Into the Egg Substitute. |
|
7
Done
|
Add Egg Substitute, Parmesan and Butter to the White Sauce Mixture, Whisking Constantly. |
|
8
Done
|
Season to Taste. |
|
9
Done
|
Can Be Made Ahead, Covered and Refrigerated. |
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10
Done
|
Reheat Before Using. |
