Recipe: Creamless Cream Sauce

Creamless Cream Sauce
rec.food.cooking/Harvey Bennett (1998)

This is a recipe I use regularly. I use it because it tastes good, no point in cooking otherwise, it is low in fat, and it is easy to fix for one. My wife eats almost nothing, particularly in the evenings, so I am often fixing something just for me.

The basic recipe for the sauce base is
1 cup skim milk or 8 oz powdered milk and 1 cup water
2 TBSP flour

Add any of the following seasonings:
1/2 tsp basil
dash salt
dash red pepper
1/4 tsp sugar
1/2 tsp tarragon

Whisk well together. Heat over low heat about 5 minutes until thickened. Add and cook about one minute more:

8 oz cooked shrimp

Serve over fine noodles.

Or, make as above but add 2 tsp tomato paste and/or 2 TBSP grated parmesan cheese. Both make an interesting variation.

I have also added cheddar cheese (low fat would work) to make a fast cheese sauce.

In general, the 1 cup milk/2 TBSP flour base can be used for a variety of tasty, low (or no) fat sauces.