Serious Eats: Talk
Lower Fat Cream Sauce
I want to make a Gorgonzola cream sauce to go over some steaks I have.
Anyone have any tips for making it low fat? I usually use half and half if I'm making a broth-based sauce and adding in cream at the end, but I'm not quite sure half and half would make a decent sauce for what I want. It'd be too runny, correct? Is there any other way to still make a decent cream sauce with less fat?
I know, it sounds silly to try and make a dish based on steak and cheese lower fat, but I'm not looking for criticisms, just advice :)