Low Fat Basic White Sauce (Without Butter) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My DH cannot have butter or oil in his diet so I searched online and found this basic sauce without butter. The stock & flour mixture will be hard to get nice and smooth, I find the blender helps to get the lumps all out. Vary with different herbs and spices - for fish add lime zest, juice, dill, pepper or Dijon mustard. By changing to soy milk and vegetable stock it is suitable for vegetarians. Ingredients:
1/2 cup chicken stock (or vegetable stock) |
3 tablespoons cornflour |
1/2 cup skim evaporated milk (or soy milk) |
1/4-1/2 cup chicken stock, extra |
onion powder, to taste |
1 teaspoon dried chives |
1 teaspoon dried parsley |
salt & pepper, to taste |
Directions:
1. Pour stock into a small saucepan and heat; once hot add cornflour and stir constantly to cook flour, it will be very thick, yellowy & clear.
2. Off stove add the milk, very slowly stirring until smooth; this is where I need the blender to get the lumps out.
3. Put back on medium heat, add the extra stock and continue stirring until it thickens; add the onion powder, herbs, pepper and salt.
4. You may need more stock or skim milk, when I made this tonight, on heating it up after it had cooled it became thicker and needed to be thinned a little.
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