You might try this: Take some of the veggies out of the sauce (like carrots, onions....potatoes, parsnips would work well, too) and buzz them up in the processor ( add any liquid if necessary) and put them back into the sauce. It will become thicker and somewhat creamy.
Doug from Massachusetts <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I am wondering. I would like to make a sauce with chop meat, and I need to know how to get my meat sauce to a creamy texture with out milk.
