suzie123 (suzie123) wrote in cooking,
suzie123
suzie123
cooking

Heavy Cream vs. Half and half

I was just wondering, if I'm making a sauce that calls for heavy cream, will using half and half make that much of a difference? It's a pretty basic cream sauce, I guess. flour and butter, then chicken stock with garlic, remove from heat to add the cream, and then a few more spices. So to all the experienced cooks out there, will using half and half instead of the heavy cream cause a big taste difference? I've made this before using heavy cream, and adjusted the spices to suit my mood and what I was cooking, but I would like to cut back on the calories/. Thanks in advance.
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 6 comments