Q: Given the background description of some cooking related query, summarize the question into a title
For Xmas I was given a steamer.This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking fish. One of my favourite accompaniments to make for fish is a white wine and parsley sauce, basically a thin Bechamel with white wine and parsley (occasionally with tarragon or dill depending on my fancy).What I'm wondering is how to achieve the same effect with fewer calories. A white herby, winey sauce that's lower in fat... What do you think?
A:
How can I reduce the fat in a white wine and parsley sauce?