Au Poivre Sauce
This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it’s equally good on pork or salmon. Instead of cream, this version is given body and richness with cornstarch-thickened evaporated milk.
Recipe information
Yield
makes 1 1/3 cups
Ingredients
Preparation
Step 1
Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
Step 2
Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
Step 3
Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
Step 4
Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
healthy tips
Step 5
Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
nutrition information
Step 6
Fat: 14g (before), 0.6g (after)
Step 7
Calories: 152 (before), 23 (after)
Step 8
Protein: 1g
Step 9
Carbohydrates: 2g
Step 10
Cholesterol: 2mg
Step 11
Fiber: 0g
Step 12
Sodium: 51mg
