[Bentley Green]

1% milk doesn't seem to hold up very well in sauces.

I once made some shrimp scampi with a light sauce to it. When I added the 1% milk to the roux, it began to separate! it eventually blended in, but the sauce didn't look white at all - it was almost clear.

Lesson learned; I always make sure that I at least have some whole milk or half & half before I make any white sauce.