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