Low-Fat White Sauce

Normaone's Note:

Use this recipe to help cut the calories in a variety of dishes calling for a white sauce-pastas, rice, mushroom sauce, etc.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 6 tablespoons flour
• 3 cups low-fat milk (1%)
• ¼ teaspoon ground nutmeg
• 1⁄3; cup parmesan cheese , grated
• ¼ cup egg substitute
• 1 teaspoon butter

Directions:

1. In a heavy medium saucepan, whisk flour to remove any lumps.
2. Gradually add 1 cup milk whisking until smooth.
3. Add remaining 2 cups of milk and nutmeg.
4. Cook over medium heat, whisking constantly, about 10 minutes, until mixture thickens and boils.
5. Remove from heat.
6. Whisk a little of the mixture into the egg substitute.
7. Add egg substitute, Parmesan and butter to the white sauce mixture, whisking constantly.
8. Season to taste.
9. Can be made ahead, covered and refrigerated.
10. Reheat before using.

Reviews

[Jennifer78]

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. I used it to make a low fat chicken carbonara. Thanks for a great recipe!

[AKillian24]

Great sauce! I've never used egg substitute to thicken my sauces, and here it works very well. Be very careful not to get too anxious and heat your sauce too fast after you add the egg - you don't want to cook it! Thanks for a great recipe!