What does everyone here use for sauces for meats, pastas etc?
I struggle for ideas for low fat sauces.
I have heard that you can use Quark and Cottage Cheese for a base for some sauces. I thought I might try this for a Green Day Lasange made with Quorn.
Does anyone have any ideas on the best way to do this.
I tend to stick to batchelors pasta and sauces rather than make my own. I can make a syn free quorn bol but other than that I lack ideas for pasta.
I would also like to make sauces for meats.
Has anyone any ideas on l/f sauces?