Au Poivre Sauce

1. 1

   Heat a large nonstick saute pan over medium heat.

2. 2

   When the pan is hot, add the butter.

3. 3

   When the butter has melted, add the shallots and saute, stirring occasionally, until they are nearly translucent, about 2 minutes.

4. 4

   Raise the heat to high, and add the pepper and brandy to the pan.

5. 5

   Simmer the brandy for one minute.

6. 6

   Add the broth and bring to a boil.

7. 7

   Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.

8. 8

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

9. 9

   Whisk the cornstarch mixture into the sauce.

10. 10

    Cook, whisking constantly, until the sauce has thickened, about 2 minutes.

11. 11

    Season with salt to taste, and serve.

12. 12

    Got (evaporated) milk?

13. 13

    Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes.

14. 14

    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.

15. 15

    Fat: 14g (before), 0.6g (after)

16. 16

    Calories: 152 (before), 23 (after)

17. 17

    Protein: 1g

18. 18

    Carbohydrates: 2g

19. 19

    Cholesterol: 2mg

20. 20

    Fiber: 0g

21. 21

    Sodium: 51mg

* Per serving · 4 servings · Values may vary.

No additional tips available.