1. Cut the fat of rich saucessauce
Instead of using a lot of oil in vinaigrette sauces, replace three quarters of what you would use with a broth that you thicken (with corn starch for example) in order to give it an oily consistency. If you have time, you can even infuse oil with fresh herbs (rosemary, verbena, thyme, etc). This will bring a very complex and aromatic flavour to your sauces without the superfluous calories. When you are making mayonnaise, replace half the oil with fat-free yogurt. Do the same for béarnaise sauce: instead of butter, use whisked concentrated milk.
2. Go crazy for vegetables
You can use them everywhere. Again in sauces, replace the traditional butter and flour with a thinly mixed blend of different vegetables (try potatoes, leeks, celery and Parisian mushrooms, it’s great for a blanquette or other combinations, the sky is the limit). You can also use these great purées and make gratins, even mixing in fruit for a bit of sweetness. Your children will ask for more. You can also prepare a fantastic risotto and replace half of the rice with mixed cauliflower or celery to give it the shape of rice. Your guests won’t notice a thing.
3. Take out the fat off of the meatCut the fat
It takes a few more minutes than usual but it is worth it. It won’t be possible for some pieces of meat you are using if making a sauce dish (like a beef burgundy, navarin of lamb, etc), but if you prepare it in advance, you can put it in the fridge when it’s cooked. Once cold, the fat will fix and come up to the surface and you will be able to take it all out.
4. Choose the right cooking method
There are plenty of ways to cook meat or fish that are very easy. Steaming, poaching, or making delicious papillotes with your kids or, if you prefer roasting or grilling, limit the fat you use, and when you can, always apply the fat directly onto the meat with kitchen paper. You will use so much less!
5. Don’t over salt your dishessalt
Eating too much salt can be bad for your health. In order to use less, you can cook with broth, use spices or aromatic herbs; it will even taste better. And make a rule to taste before adding salt on your plate – don’t do it automatically.
