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Old 02-15-2010, 03:30 PM   #1
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Question White sauce with Fat Free Milk

In the back of my mind I can hear somebody telling me never to make a white sauce with Fat Free Milk, is this true or is it literally all in my mind?

Trying to cut down on calories so would like to keep the milk as close to fat free as possible, but since it's only going to be a 1/2 pint of milk and I wouldn't be eating it all myself I could cope with doing it with full fat milk if I had to.


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Old 02-15-2010, 03:35 PM   #2
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Yes, you can use non-fat milk. However, with all the fat in the roux, the little bit of extra fat in the milk is inconsequential.

As a matter of fact, you could use chicken broth in place of the milk. Then the sauce would be called a veloute.
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Old 02-15-2010, 05:03 PM   #3
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Yes you can. I only keep 1% milk in the house and I use it for cream sauces without and problems.
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Old 02-15-2010, 05:44 PM   #4
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We use 1% for almost everything.
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Old 02-15-2010, 06:45 PM   #5
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I only keep powdered dry milk, and use it exclusively for my bechamel sauces.
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Old 02-15-2010, 08:53 PM   #6
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I do it all the time. If you want to make it even healthier, exchange olive oil for the butter. I use the butter though...it's only two tablespoons for two cups of sauce. (I also have high cholesterol. )
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Old 02-16-2010, 03:39 PM   #7
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Thanks a mill everybody
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Old 02-16-2010, 10:36 PM   #8
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Quote:
Originally Posted by jet View Post
I only keep powdered dry milk, and use it exclusively for my bechamel sauces.
I am very interested in this if you could let me in on the secret.
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Old 02-16-2010, 10:39 PM   #9
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Quote:
Originally Posted by bigdaddy3k View Post
I am very interested in this if you could let me in on the secret.
I'm not sure what jet does, but for myself, I use the dry powdered milk to make a "thicker" milk and use that in things like bechamel, german chocolate cake icing, cheese sauce, brown sugar fudge icing... anything that requires a higher fat, or evaporated milk and I don't have it on hand. Powdered milk is a great cheat.
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Old 02-16-2010, 10:42 PM   #10
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Quote:
Originally Posted by Alix View Post
I'm not sure what jet does, but for myself, I use the dry powdered milk to make a "thicker" milk and use that in things like bechamel, german chocolate cake icing, cheese sauce, brown sugar fudge icing... anything that requires a higher fat, or evaporated milk and I don't have it on hand. Powdered milk is a great cheat.
I do that too. I also add it to a roux just before I add any liquid for a richer sauce or gravy.
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