"light" Bechamel Sauce.

[seadogg]

Is there an alternative to using butter in making the roux for a bechamel sauce? I always use it as is works so well but wondered if it's possible to get away with a low fat margarine or a non animal fat product like Olivia?

[diddlydo]

I would only use butter - the amount you use is a negligible amount of fat if that's what you're worried about.

[vodkancoke]

I use butter but use skimmed milk to reduce the cals with no probs at all.

[sherrardk]

I make a load of sauce and only use 1 1/2oz of butter so you can't be using that much (mind, I use full fat milk and a shed load of cheese too).

[Maydup]

I only ever use olive based products and they work well.

Avoid marg though, it breaks down badly and is only a few steps away from petroleum! Not at all natural and still high in fat.

[EcclesCake]

This doesn't sit comfortably with me and I've not tried it but may be worth considering. http://www.carrs-flourmills.co.uk/carrs_sauce_flour.html

[Cathyhuns]

Full fat marg has as many calories as butter so saves nothing. Most low fat spreads are whipped with water and will separate when you try to cook with them.

However you can make a passable roux with cornflower and milk. Just use enough cornflour to get the consistency you want.

[seadogg]

Thanks for the answers and apologies for not being able to get back before. Think I will continue with the butter but follow your advice, vodka and use a lower fat milk. Of course you are right Cathyhuns about making a roux with cornflour and a liquid- do that with gravy and add fats only when the roux is nicely simmering. Appreciate all the suggestions made.

[humbersloop]

seadogg, I use this as a cheat Bechamel topping: 1 egg, salt and pepper, 180g sour cream, 20g grated Parmesan
Mix the sour cream with egg and the parmesan and spread.

[seadogg]

Sounds interesting sloops. Have cut and pasted and will definitely give it a go. My daughter will like it when she visits. Not a natural cook but as Madame is an epileptic its safer for me to don the apron these days.

[humbersloop]

:0

[seadogg]

G'wan then! lo .Consider it done.

[humbersloop]

you silver tongued charmer, so just for you, galley meatloaf

440g mince - anything with good quality hooves really, v small fistfull dried herbs (even the dusty back of the cupboard ones), a chopped fried onion, slice of stale bread grated, an egg , salt and pepper. Mush that lot together, pack it in a greased tin, top with the cheat sauce and cook on 200/4 or 5 for 25 mins.

Ta dah! sound rough, tastes great, minimal cookery x

[shoota]

As long as it's not served with tomato soup......

[Canary42]

I've successfully used olive oil.

[DTCwordfan]

humber hashagne perhaps is what that should be called......

[seadogg]

That's very similar to meals cooked on a primus on mobile camping trips, except we used corned beef.

[seadogg]

The plot thickens, ta! triggs