suzie123 (suzie123) wrote in 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.
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