I want to make a new recipe tonight but the sauce that you serve over the chicken cordon blue uses whipping cream, can I use something else that is much lower in fat but will still give a nice rich taste?? TIA
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Kula.. make a roux with butter & flour ("I cant belive its not butter" butter to keep it low fat) when the roux is brown in color add slowly FF chicken broth .. and season with S&P and chopped flat leaf Parsley (or dried) and add some lemon juice and zest
The sauce should be thick & creamy and lower fat .. and have good flavor to it.Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.
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Originally posted by StephanieMLand o Lakes makes a fat free half and half that isn't bad, but it doesn't really help with texture at all.
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Thanks for the great ideas, I actually used both, I found a low fat half & half but it didn't want to thinken so I made a roux to thicken it. The family was very happy & so was I because it was lower in fat. Again, thanks for all the help.People are more violently opposed to fur than leather because it's safer to pick on rich women than biker gangs.
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