Creamy Sauce
1 pint vegetable bouillon
4 tablespoons (40g) cornflour
120 ml reduced fat single cream
salt & pepper to taste
Mix together the cornflour and a little cold water. Add to the hot vegetable broth and simmer over low heat until thickened, stirring frequently.
Add the cream and stir to blend well.
Makes 2 generous servings
Nutrition Data per serving
Calories (kcal) 170.3
Carbohydrate (g) 24.7
Protein (g) 4.3
Fat (g) 6.1
Fibre (g) 0.0
This is a basic sauce which can then be flavoured and elaborated on in many ways. For the halibut, I add 2 tablespoons of fresh, chopped tarragon. I then steamed the halibut and served it with the Tarragon Cream sauce, some fine beans and a head of baby cauliflower
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