Making white sauces with skimmed milk always curdles!!?

Question

When going to slimming clubs, they always have recipes for making white sauces with skimmed milk, but they always curdle. Can anyone make a white sauce with skimmed milk without curdling?

Answer 1

you need to whisk so it doesn't curdle. see the directions below.

INGREDIENTS:
2 tablespoons finely minced onion
1/2 cup chicken broth
2 cups skim milk
1/3 cup all-purpose flour
1/2 cup dry white wine
1 teaspoon chicken base or bouillon granules, such as Wyler's Shakers
salt and pepper, to taste
fresh grated Parmesan cheese or shredded Cheddar cheese, optional

PREPARATION:
Cook onion and broth in a 1-quart saucepan until liquid is almost all cooked away.
In a small bowl, whisk flour with the skim milk. Add to the saucepan and continue to cook, whisking, until sauce begins to thicken. Add wine and soup base; taste and season with salt and pepper.
If desired, blend in a few tablespoons of freshly grated Parmesan cheese or a little shredded Cheddar cheese, and cook over low heat for 2 to 3 minutes longer, until well blended.

Answer 2

Your heat is too high, and/or your pan doesn't distribute heat very evenly, so that, again, your heat is too high in certain parts of the pan. And you have to whisk it constantly.

If you make the sauce in a double boiler, that might help. A metal bowl sitting on the potful of boiling water is good enough; you don't need a special double boiler pan. It works because the food above the water never gets hotter than the boiling point of water, no matter how big the flame is under the water pot.

When you are making this kind of sauce, whether regular or fat free, it really helps to have a pan that is constructed like All-Clad, with good heat conductor layer going up the sides of the pan, not just in the bottom, because it means the whole pqn distributes heat more evenly, making it a much better tool. You can search past answers for my lengthy diatribe on this subject, or you can just take my word for it that you can get All-Clad construction for a much lower price if you buy a brand called Le Gourmet Chef.

Answer 3

I believe that you need the fat in the milk to prevent curdling and help with the binding of the sauce. Try 1% milk and see how that works

Answer 4

I am going to assume you are using skim, instead of whole milk, because you want to watch calories or fat. If that is the case here is a French recipe using stock instead of milk and then you don't have to worry about curdling at all.

http://frenchfood.about.com/library/blveloute.htm

Bon appetit!

Answer 5

LOW CALORIE NON - FAT WHITE SAUCE

2 c. non-fat dry milk
3/4 c. cornstarch
2 tbsp. onion flakes

Here is a good mixture to have on hand for use for making a low calorie non-fat white sauce. Mix and store in a Tupperware covered bowl.
Add 1 1/4 cups water to 1/3 cup mix. I put a tape on the cover with the mixing directions. Can be used in casseroles or in creamed vegetables or tuna, etc..

Answer 6

White sauces are rue based... Why would you want to use skim milk?

Just don't eat as much of the good stuff.

"Everything in Moderation." Burt Wolfe

Answer 7

Because there is no fat in skimmed milk and you need fat to make sauce.

Answer 8

try using evaporated skimmed milk already thickened so you save a step (and calories)

Answer 9

yeah first u have to make Ur sauce on a smooth fire scd u have to add flour ....some butter
OK first put the butter until it melt ....on smooth fire add the floUr and start to stir after that add ur milk keep it on smooth fire do not boil it
BONNE APPETITE

Answer 10

Use low heat