On 19/08/2012 2:34 PM, Steve Freides wrote:
US
>
> Thanks very much - that's what I was looking for. Neither of us here
> make sauces very often and the online reading seemed to talk about
> replacing the cream with part milk and part butter or using evaporated
> milk, neither of which is the way we think we want to go. We'll mix up
> some cornstarch and water and keep it on hand as we prepare the dish -
> we've decided to try it with half-and-half next time.
>


Personally, I would be looking at substituting a white sauce for the
cream sauce.