Flourless Cheese Sauce
I just experimented with making a flourless cheese sauce and it came out wonderfully!
This is what I did:
I put about 2 tbsp of light butter in a pot (I use Land O' Lakes light butter made with canola oil) and melted it. I mixed in my garlic salt/parsley combo seasoning. I poured in approximately 1/2 cup of skim milk. I threw in a couple of tbsp of light sour cream and used a whisk to blend it in. I then added a tbsp of white wine (I just threw in some from an open bottle I had around) and let it boil to cook the wine off. I had read online that adding wine helps the cheese sauce from becoming stringy. I figured if I wasn't starting from a roux, I would need all the help I could get from keeping it stringy!
Once the wine was cooked off, I threw in about 3 handfuls of cheese (I'm not precise...I just did what looked right). I used a mild cheddar and monterey jack mix for this cheese sauce. It was slightly stringy, so once it was all melted in, I added another tbsp of light sour cream to help blend the cheese. I also mixed in some parmesan cheese and more of the garlic salt/parsley mix. Miraculously, this combination worked wonders and the cheese sauce wasn't stringy anymore!
I was looking for a no carb vegetable dish and all I had in the freezer was cauliflower so I cooked up the bag, chopped it, and mixed it with the cheese sauce. I did throw it under the broiler for about 7-8 minutes (I had added a light layer of parmesan cheese on top) just to brown it. It was delicious...
But you can really use the cheese sauce for whatever you like!