1 tbsp cornstarch
2 tbsp flour
1 tsp lemon pepper
1 cup nonfat milk
Directions
Place flour in a small saucepan and cook until toasted, but not
browned. Stir constantly. Add cornstarch, lemon pepper and milk.
Continue cooking, and stirring until thickened. Serve over vegetables
or use as a base for cheese sauce or country gravy. Per
tablespoonful: 17 calories, 0 gm fat, 0 mg chol, 1 gm protein, 3 gm
carbs, 14 mg sodium.
Servings: 1 servings
Low-Fat White Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We are able to follow the history of `recipes` way back into the far past, at least as far as early Egypt, and possibly even further than that. However, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to historians is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs made use of a good variety of aromatic flavours, including some that we all recognise like bay, rue and parsley. As we move on, we have a couple of interesting books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of food on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as rosemary and coriander. These new herbs and spices created a surge in books on cookery, the majority of which are now in private collections. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Low Fat White Sauce recipe.
