Serious Eats: Talk

Lower Fat Cream Sauce

I want to make a Gorgonzola cream sauce to go over some steaks I have.

Anyone have any tips for making it low fat? I usually use half and half if I'm making a broth-based sauce and adding in cream at the end, but I'm not quite sure half and half would make a decent sauce for what I want. It'd be too runny, correct? Is there any other way to still make a decent cream sauce with less fat?

I know, it sounds silly to try and make a dish based on steak and cheese lower fat, but I'm not looking for criticisms, just advice :)

Thanks!

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