Low Fat Creamy Sauce (when good recipes go bad)
Last night I was trying a new recipe for Creamy Salmon and Mushroom Fettucine that I’d found in a magazine. It looked great in the pictures, but when I turned it out onto the plate it looked awful. Though it still tasted great I was too embarressed by it’s appearance to take a photo to put on the site.
So what went wrong ?
A couple of things, I burnt a cheap brand of pink salmon, instead of it turning into chunks it turned mush. The second thing was substituting brocolini for brocoli florets.
But on the bright side I’ve learnt a very simple way to make a low fat creamy sauce. I’ve avoided creamy sauces in the past because I’ve been trying to avoid saturated fat in my diet.
Just mix 3 teaspoons of cornflour with about a third of a tin of carnation milk with a whisk in a small jug, once it’s blended mix in the rest of the milk then add to your favourite ingredients.
When I get a chance to get back into the kitchen I’m going to try a creamy chicken and mushroom fettucine.
[...] This recipe is the result of an idea I had when I attempted to make my mildly disasterous Salmon fettucine dish and discovered an easy way to make a low fat creamy sauce. [...]