Low Fat Basic White Sauce Without Butter Recipes

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Steps:

• 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.
• Off stove add the milk, very slowly stirring until smooth; this is where I need the blender to get the lumps out.
• Put back on medium heat, add the extra stock and continue stirring until it thickens; add the onion powder, herbs, pepper and salt.
• 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.

Steps:

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