Meg, NY Re: Evaporated Milk in Sauces

I have used evaporated milk in sauces when the recipe calls for it. It works just fine and is good as I recall, though, I haven't used it in any sauces recently. I do keep it on hand in case I need it, or if I want to make something that calls for cream and I don't happen to have it on hand. I don't think I have ever used it in place of heavy cream but in place of light cream a few times. You can try it once and see what you think. If you don't like the results, you can use cream the next time. I hope this helps you decide what to do.