No half and half?
I think the milk could work if you add cornstarch.
Quoting Anonymous:No half and half?I think the milk could work if you add cornstarch.
It won't be as thick or creamy.
The 2% could work, but your sauce won't be as creamy. I have done it with fat free milk and LOTS of flour. It worked, but like I said, not near as creamy as using whole milk or cream.
Sour Cream would be best. DO you have the other ingredients or are you looking for a quick sauce recipe?
Cream of chicken soup is great too!!
White Cream Sauce for PastaTotal Time:Prep Time:Cook Time:30 mins10 mins20 minsIngredients:Servings:4Units: US | Metric2 lbs cooked pasta2 tablespoons butter2 tablespoons flour1 cup milk1/4 cup grated romano cheese or 1/4 cup parmesan cheesesalt and pepperDirections:1Melt butter over low heat in wide sauce pan, or deep skillet.2Stir in flour and mix with a wooden spoon until blended.3Slowly add milk to pan, careful not to burn it.4When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.5If sauce too thick, add more milk.6If too thin, add more flour.7Add salt and pepper to taste.8Pour over warmed buttered pasta, and cover with cheese.9Serve immediatlly.Read more: <a href="http://www.food.com/recipe/white-cream-sauce-for-pasta-96349?oc=linkback">http://www.food.com/recipe/white-cream-sauce-for-pasta-96349?oc=linkback</a>
I have made yummy cream sauces with 2 percent milk. It's very doable.
Google bechamel. All you need is butter, flour and milk.
I would use a combo of the two with a bit of flour or cornstarch.
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