For Xmas I was given a steamer.
This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking fish. One of my favourite accompaniments to make for fish is a white wine and parsley sauce, basically a thin Bechamel with white wine and parsley (occasionally with tarragon or dill depending on my fancy).
What I'm wondering is how to achieve the same effect with fewer calories. A white herby, winey sauce that's lower in fat… What do you think?
Best Answer
Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in:
Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie broth
Puree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mild
Flavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.
lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces.