Heavy cream and butter substitute

[Blueicus]

Okay, here we go again .

IMO you can cut out the butter entirely (or leave a tablespoon) and reduce the cream to half and half without a serious degredation in your product. However, your sauce will be thinner than the original recipe, which you can remedy by reducing further (which means you might as well just use heavy cream and have more sauce in the first place). I say simply ease up on the sauce and/or settle for a thinner product (you can thicken with starches but it's not going to be the same).

[Powderdog]

I do eat a little butter now and then but I never use heavy cream. I have a recipe for grilled pork tenderloin with a sauce that originaly called for heavy cream for which I substitute whole milk and I think it actually tastes better as the heavy cream is just too rich for my taste. I have a lentil soup recipe that called for heavy cream and I just leave it out and it tastes better without it. As for substitutes causing problems; it depends on what the substitutions are. If it's marjarine, yes; but if it's canola oil or olive oil, they are waaay good for you. Sure, olive oil doesn't taste the same as butter but, to my taste, different doesn't equate to wrong or bad. Madchef will probably have a seisure when he reads the following: In that recipe, I plan to just leave out the heavy cream and substitute Smart Balance for the butter. Also, your taste is definitely influenced by what you eat. If you eat a lot of fat rich food, you won't like anything else or, if you eat the way I do, after a while that's what you like. Forty five years ago, I was a smoker! Can you believe that?!! Today I can't stand the smell of tobacco smoke from a block away.