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Making a sauce that call for 1T cream. What can I use instead?

I'm making a sauce for sautéed chicken with a morel mushroom sauce. The recipe calls for 1 T. of cream. I don't usually keep cream around and I don't really want to buy a container just for 1T. Is there something I can substitute? We use 2% milk, so don't know if that would work.

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  1. A lot of folks recommend evaporated milk as a lowfat alternative to cream, but I would just use the 2% milk and thicken the sauce with a roux. It won't be exactly the same as a silky cream sauce, but you can get enough body to coat the chicken.

    1. Maybe go ahead and buy the cream and whip the rest into butter?

      1. A blend of your 2% milk with melted, cooled butter should substitute well enough.

        The general substitution formula for replacing heavy cream (for larger quantities) is 3/4 c. Whole milk to 1/4 c. Melted, cooled butter, whisked together.

        In your case, I'm figuring a half T. Butter to a half T. of the 2% milk might get you where you want to go.

        Good luck!

        1 Reply
        1. re: mcsheridan

          That is clever. I've never thought of that!

        2. You could make bechamel as a sub.

          1. Make a bechamel with butter, flour and 2% milk.