Alternate cream sauce

[tickletussler]

All my cookware is nonstick and that means I can't use any metal on them. Also, I don't own any electric beaters of any sort.

Is there any recipe for cream sauce that doesn't require beating it for 7-10min to thicken it?

[Richt]

Could you use a wooden piece of equipment to beat it?

Or beat it in a bowl or dish before putting it into the saucepans?

Just a couple of thoughts.

Rich

[Richt]

You could also buy a cheap saucepan that isn't non stick?

Rich

[MotherOfGizmo]

What kind of cream sauce are you talking about? None of the ones I make require beating it?

[tickletussler]

Yes, I tried beating it with a wooden spoon and not only did I get it everywhere, there was no way I could thicken it whilst it was sitting over boiled water and do it in 10min.

I got the recipe out of one of the new Atkins cookbooks - ingredients: parmesan, double cream, 3 egg yolks and a little bit of water. I just couldn't thicken it. I ended up with something resembling a large mince omelette rather than an atkins moussaka!

MotherOfGizmo - how do you make your cream sauces?

[Pau]

I have these but made of plastic.
Don´t know the name in English .... sorry ......

[MotherOfGizmo]

I usually don't have any trouble using a wooden spoon, but I don't use a double boiler either. most of the sauces I make are ones like in these recipes from the Atkins website for example (these do not contain eggs though) Both of these recipes are delicious BTW

Chicken Breasts with Tarragon Cream Sauce


Tarragon is a favorite herb in French cooking. It has a delicate, licorice-like flavor that goes well with poultry. Roasted green beans or asparagus make a fine accompaniment.

4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Salt
Pepper

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15

2. minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm.

3. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

http://atkins.com/food/recipes/all/Chicken_Breasts_with_Tarragon_Cream

Pork Tenderloin Medallions with Creamy Mustard Sauce


Tangy sour cream and mustard accented with fragrant dill makes for a simple and elegant sauce.

2 tablespoons unsalted butter
1 whole pork tenderloin (about 1 pound), sliced into six medallions
1 teaspoon chopped garlic
3/4 cup reduced-sodium chicken broth
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh dill, minced
salt and white pepper
metric


1. Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, about 5 minutes per side. Remove pork from skillet and cover to keep warm.
2. Add garlic to skillet and sauté until aroma is release, about 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce slightly. Remove skillet from heat and whisk in sour cream, mustard and dill. Season to taste with salt and pepper.
3. Return pork to skillet along with any juices that have accumulated. Cook pork over medium heat 2 to 3 minutes, just to heat through. Transfer to a platter and serve immediately.

http://atkins.com/food/recipes/all/Pork_Tenderloin_Medallions_with_Creamy_Mustard_Sauce.html

[theredhead]

For a tangy, thick sauce, add some cream cheese. Yummy!

[tickletussler]

Thank you all for your replies. I'm going to try them out!

(Pau), I think those things are called whisks, I'll see if I can find plastic ones here

[Pau]

(Pau), I think those things are called whisks, I'll see if I can find plastic ones here

Whisks ..... Thank you!
Mine ar from "WMF" maybe you know the brand. If you want to see them let me know. I´ll do a picture.

[tickletussler]

Thanks Pau. I should be able to find one in one of the kitchen stores here.

[ana]

Rich Cheddar Cheese Sauce


Ingredients:
1 Cup heavy cream
1/2 Cup water
1 lb cheddar cheese
1/4 tsp garlic salt
1 tsp mustard
1/4 tsp paprika
1/4 tsp Lea & Perrins Worcestershire® sauce
Use a double boiler or place saucepan into a larger pot of boiling water. Add all ingredients, stirring very frequently until smooth (usually about 10 minutes.) Serve warm.

This sauce is great over vegetables - especially cauliflower and broccoli. Or add 1 Tbsp lemon juice to make a cheesy sauce for fish!

Makes 16 servings. 0.8 carb per serving.

[tickletussler]

mmm... yum, thanks Ana for that recipe! I think by the looks of it, the trick is to use a thick enough cream and cheese to thicken my sauce properly.

Thanks again!

[ana]

No problem I hope it turns out good for you let me know :eating