← Back to Search Results
European, French
Au Poivre Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 1 1/3 cups

Ingredients

  • 1 tablespoon unsalted butter
  • 2 small shallots, chopped fine (¼ cup)
  • 2 tablespoons crushed pepper medley
  • 3 tablespoons brandy or Cognac
  • ½ cup low-fat, low-sodium beef broth
  • 1 cup evaporated skim milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • Salt

Directions

1. Heat a large nonstick saute pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and saute, stirring occasionally, until they are nearly translucent, about 2 minutes.

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.

3. Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.

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.

Notes

Healthy Tips:

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.


© 2010 Spirit Media, LLC
 

Nutritional Information

Nutritional information is provided by the author.

Fat 0.6g
Calories 23
Protein 1g
Carbohydrates 2g
Cholesterol 2mg
Fiber 0g
Sodium 51mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
desserts-4-today Desserts 4 Today
by Abby Dodge
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?