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Old 03-19-2007, 04:36 PM   #1  
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Default How can I lighten up a white sauce?

I use 2% milk. That helps. But I'm trying to lighten it up more without having it soupy.

I want to make a crab and artichoke heart casserole.
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Old 03-19-2007, 05:28 PM   #2  
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Make it with part chicken broth. It broadens the flavor of the sauce, sort of deepening it, but cuts the milk calories basically in half.

I'm assuming its a sauce thickened with a roux? So cook your tbsp or 2 of butter and flour, then whisk in chicken broth and milk at the same time. You need less salt this way, so be aware.
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Old 03-19-2007, 06:26 PM   #3  
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mare~you bought z-trim, right? Also try substituting 1/2 the butter with z-trim. I haven't done it yet myself, but was planning on trying that. I do use the chicken broth a lot also!
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