Low fat sauce ideas

[SnakesAndArrows]

Please tell me your ideas for tasty low/no fat sauces for chicken, fish, pasta, baked potatoes etc.

Doesn’t have to be low calorie overall - weight loss not required or desirable. DH has to take Creon in order to digest fat, and there’s a worldwide shortage for the next many months, so we’re trying to minimise the number of capsules he takes to conserve stocks.

We can be creative with tomatoes but we’ll be heartily sick of those by next weekend at this rate! Gravy granules are surprisingly almost fat-free but soooo boring.

I’ve just been searching online and keep finding recipes starting “fry your chicken in 3 tbsp oil and retain the juices for the sauce” or “melt the butter” which is infuriating. And I thought mumsnetters would probably know best.🙂

Perhaps possible ideas:

Old fashioned bechamel sauce made with low-fat milk/low fat veg stock and just a little bit of olive oil when making the roux. Flavoured with parsley and other herbs, or capers, or chopped cooked (boiled/steamed) mushrooms....

Chinese-style sauces - black bean etc (look carefully at label) - or else home-made thickened with soy and garlic and pureed veg and a little cornflour

Can your DH eat eggs - or is the fat content too high? If eggs are possible, then Greek avoglemono is good

Lemon juice just by itself can be good, or mixed with finely chopped gherkins, parsley, chives...Perhaps added to Quark low-fat cheese or similar.

Butter beans whizzed up with lemon juice and herbs and/or spices and perhaps a bit of yoghurt can be surprisingly 'creamy'. Ditto cooked frozen peas or broad beans... If being luxurious, then pureed asparagus plus peas plus a bit of yoghurt and salt/pepper makes an interesting sauce.

Very similar:
I quite like hummus made without oil or tahini - not to everyone's tatste, but perhaps worth a try

I have not tasted the following, but again, perhaps it or similar might be worth investigating:
www.sainsburys.co.uk/gol-ui/product/hellmans-extra-light-mayonnaise-400g

Fellow Creon taker here!

A big favourite for me is soy sauce, soy sauce/honey/chilli, soy sauce/chilli/coriander, could also add in a bit of fish sauce.

Chimichurri - it’s often made with olive oil and vinegar as a base, but you can use vinegar and water, or just vinegar with a bit of sugar to adjust the acidity.

As for the Creon, if he hasn’t already, it’s worth getting a prescription for Nutrizym. It’s basically the same. I have a prescription for both and request whichever one when stocks are out of the other. It speeds up the process of getting a refill a bit.

You could use the quark/skyr seasoned and mixed with chopped spring onions/chives on top of baked potato?

It’s such a worry isn’t it?

He’s working on alternative prescriptions at the moment and battling with lack of knowledge in both the GP surgery and the local pharmacy. The GP sent a message to say there are no alternatives last week, when we know fine well Nutrizym or even Pancrex V are possibilities. There are Creon imports available but the pharmacy doesn’t seem to know how to get hold of them. He’s reached out to his hepatobiliary team at the hospital because we understand the hospitals can get the imports, but no joy yet (he’s technically discharged so that may be a problem). BUT we got a “normal” month’s supply yesterday after stalking the Boots stock checker and going on a bit of a drive, so the situation is less desperate for now.

We’re both healthcare professionals so we kind of know what we’re doing, so goodness knows how those who don’t understand the mechanics are managing.

Anyway, rant over. Thanks again everyone for the ideas. We have lots to go on for the next 18 months til the supply (allegedly) gets back to normal.

Because of this thread I am making pasta with skyr, dill, lemon, spring onions, peas and smoked salmon tonight. Hadn't made it for ages but your question about low fat sauces reminded me. I am so looking forward to it!