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Added April 17, 2003 | Recipe #59990
Showing 1-3 of 3
on July 24, 2013
I was a little intimidated as I have never made a white sauce before, but to my surprise this came out beautifully. I did make some modifications--I used 3 cups of milk with 1 cup of fat-free half-an-half and increased the flour to 8 tbsp. I do agree that this sauce comes out thick so you may want to cut back on the flour if you prefer a thinner sauce. I combined this with 1/2 cup eggbeaters, 1/2 tsp salt and 1 tsp. Mrs. Dash. I omitted the butter as I feel the sauce didn't need it and also omitted the cheese as this sauce was served over seafood enchiladas. I am so glad to have a recipe for white sauce that doesn't involve a ton of fat and calories...I will make this again. Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 10, 2009
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2006
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (146 g)
Servings Per Recipe: 6