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?
Best Answer
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.
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How do you reduce white wine in cooking?
Use a frying pan instead of a saucepan when reducing wine\u2014it will go quicker if there is more surface area. And be patient! In a frying pan over medium heat, combine the wine and agave nectar. Bring to a simmer and cook until the liquid is reduced to about half the quantity, and is thick and syrupy.How long does it take to make a white wine reduction?
It takes a long time to make a good reduction, and it's best to simmer rather than boil it. The sauce can over-reduce and/or become bitter if the heat is too high. Expect to spend anywhere between 15 and 30 minutes on most standard-sized braises.How do you thicken a white wine sauce?
Add flour: like a quick roux! It's like a quick version of a roux, a way to thicken creamy sauces like in our Easy Cream Sauce. Simmer with the wine and cream for 3 minutes. Add the Parmesan cheese and whisk the sauce until it melts.How do you thicken a wine reduction?
But be careful not to overdo it: the sugars may burn, creating a bitter aftertaste (to thicken the reduction more, add a small amount of cornstarch or potato starch). You can reduce various types of liquid: a dish's cooking sauce, wine, milk, cream, etc.Simple White Wine Sauce
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Answer 2
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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