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.
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.
Makes1 1/3 cups
Total Timeunder 15 minutes
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturecreamy, spiced
Type of Dishsauces
- 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
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.
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.
Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
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.
2010 Spirit Media, LLC