Low-fat Cheese Sauce

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A lovely reader asked for the recipe for the low-fat cheese sauce on my menu and I just happened to have made it last week for lunch to serve over a veggie baked potato. When I first read the recipe it was sort of an "ah-ha" moment because I had never thought to make white sauce without first making a butter roux. Skipping the roux cuts the fat by omitting the butter. The recipe also calls for using reduced-fat cheese.

I would like to play with the recipe a little. The sauce made with reduced-fat cheddar was o.k., but lacking a little zip. A combination of cheese, maybe including a little Parmesan might be better. The original recipe, found in Women Heart's All Heart Family Cookbook, called for soy milk which I don't use, so I subbed 1% milk.

Reduced-Fat Cheese Sauce

olive oil
2 c. low fat milk
2 T. cornstarch
1 shallot, minced
1 clove garlic, minced
4 oz. reduced-fat cheese
salt

In a measuring cup or bowl, whisk together milk and cornstarch. Set aside.



Heat a small saucepan over medium heat. Pour a small amount of oil on a paper towel and wipe the bottom of the pan (or use cooking spray). Add shallot and garlic and cook for a few minutes, until tender. Stir in milk/cornstarch mixture and whisk constantly for about 5 minutes or until mixture thickens. Add cheese and cook until cheese is melted and sauce is smooth. Salt as needed.

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