Think of barbecues and you think of sauces, indispensable with meat and fish, which can sometimes be a little dry on its own. Unfortunately, they are often calorie-heavy though, with an average of 550cal/100g for mayonnaise-type sauces.
Make the most of your talents in the kitchen, by making your own home-made light sauces, using tomatoes, yogourt, low-fat cream cheese and creme fraiche, mustard, lemon juice, herbs and spices – but not all at once! Take a look at our selection of recipes in the wewomen Cook Book if you need inspiration!
Light Bearnaise Sauce
2 shallots, 1 glass of red wine vinegar, 4 egg yolks, 3 glasses skimmed milk, fresh herbs (tarragon, chervil, parsley…), salt and pepper
Saute shallots and reduce with vinegar, salt and pepper until no liquid remains. Leave to cool. Add beaten egg yolks and pour over boiling milk. Put back onto a low heat, stirring constantly to thicken, then add herbs at last minute.
3 tomatoes, 50g fat-free cream cheese, Tabasco sauce, salt & pepper
Peel tomatoes, or use tinned. Mix with cream cheese, add a few drops of Tabasco, season to taste.
1 egg yolk, 1 tablespoon mustard, 1 tablespoon water, 3 to 4 tablespoons skimmed milk, salt & pepper
Mix egg and mustard together in a bowl, then thicken over a low heat, stirring constantly. Once yolk has taken, remove from heat and add milk. Season.