Low Fat Creamy Peppercorn Sauce
Elevate your meals with this irresistible Low Fat Creamy Peppercorn Sauce, a lighter twist on the classic favorite! Packed with bold flavors from crushed black peppercorns, Dijon mustard, and a hint of Worcestershire sauce, this sauce achieves its velvety texture by using low-fat Greek yogurt instead of heavy cream. It's thickened to perfection with a simple cornstarch slurry, creating a guilt-free indulgence without sacrificing richness. Ideal for topping steak, chicken, or roasted vegetables, this quick and easy recipe comes together in just 20 minutes and is perfect for health-conscious food lovers seeking robust flavor in a light and creamy package. Make it your go-to accompaniment and delight in a sauce that's low fat, high taste, and endlessly versatile!
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Recipe Information
Ingredients
- 150 grams low-fat Greek yogurt
- 120 milliliters low-sodium chicken or vegetable broth
- 1.5 tablespoons crushed black peppercorns
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 teaspoon olive oil
Instructions
In a small bowl, combine the cornstarch and water, stirring until smooth to create a slurry. This will help thicken the sauce.
Heat the olive oil in a medium-sized saucepan over medium heat. Add the crushed black peppercorns and garlic powder, cooking for about 1 minute until fragrant.
Pour the low-sodium chicken or vegetable broth into the saucepan and bring to a gentle simmer.
Add the cornstarch slurry to the pan, stirring constantly to avoid any lumps. Continue to cook for 2-3 minutes until the sauce starts to thicken.
Stir in the Worcestershire sauce and Dijon mustard, mixing well to incorporate all flavors.
Remove the saucepan from heat and let it cool slightly. Once cooled, slowly whisk in the low-fat Greek yogurt until the sauce is creamy and smooth. Make sure the mixture is warm rather than hot to prevent the yogurt from curdling.
Season with salt to taste and give the sauce one final stir.
Serve immediately over your choice of steak, chicken, or roasted vegetables. The sauce can also be prepared ahead of time and reheated gently over low heat.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
