How can I reduce the fat in a white wine and parsley sauce?
For Xmas I was given a steamer.
This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking fish. One of my favourite accompaniments to make for fish is a white wine and parsley sauce, basically a thin Bechamel with white wine and parsley (occasionally with tarragon or dill depending on my fancy).
What I'm wondering is how to achieve the same effect with fewer calories. A white herby, winey sauce that's lower in fat... What do you think?
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Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in:
Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie broth
Puree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mild
Flavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.
lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces.
You can't make a roux without fat (butter in this case) and you can't make béchamel without roux. Quite the quandary. You might try bringing some milk to near-boil, thickening it with flour. Once thickened, take it off the heat and thin with wine. Add herbs et al. I suspect, however, that you won't like it without the butter.
Pardon my pontificating, but weight loss has almost nothing to do with WHAT you eat, but how much: the calories. If I were you, I'd make it like you usually do (maybe with less butter?) and just eat less of it. Or make a reward meal and binge on it once a month instead of having it once a week.
Have a look at "en papillote" cooking. You'll love it with your new steamer.
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