Low Fat Sauce au Poivre
Indulge in the rich, robust flavors of this Low Fat Sauce au Poivre, a lighter twist on the classic French peppercorn sauce that's perfect for elevating your favorite dishes without the guilt. Made with coarsely crushed black peppercorns, fragrant minced shallots, a splash of brandy, and low-sodium beef broth, this recipe combines bold and sophisticated ingredients to create a velvety sauce that's full of character. Low-fat sour cream and Dijon mustard add creaminess and tang while keeping the fat content in check, making it a heart-healthy option for pairing with grilled meats or roasted vegetables. Ready in just 20 minutes, this flavorful sauce delivers gourmet results with minimal effort, offering a mouthwatering way to finish steaks or enhance elegant dinners. Embrace the balance of indulgence and health with this easy, low-fat peppercorn sauce!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons black peppercorns
- 1 teaspoon olive oil
- 1 small shallot, minced
- 2 tablespoons brandy
- 1 cup low-sodium beef broth
- 1 tablespoons low-fat sour cream
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
Instructions
Crush the black peppercorns coarsely using a mortar and pestle or by placing them in a sealable plastic bag and gently smashing them with a rolling pin or the bottom of a heavy skillet.
Heat the olive oil in a medium-sized skillet over medium heat.
Add the minced shallot and sauté for about 2 minutes, until softened and fragrant.
Carefully add the brandy to the skillet. If cooking over an open flame, you might want to remove the skillet from the heat to add the brandy, preventing any flare-ups.
Allow the brandy to cook and reduce for about 1 minute, scraping any browned bits on the bottom of the pan.
Pour in the low-sodium beef broth and bring the mixture to a simmer.
Stir in the crushed peppercorns and let the sauce reduce for about 8-10 minutes, or until it has thickened slightly.
Turn the heat to low and whisk in the low-fat sour cream and Dijon mustard until smooth and well combined.
Continue to cook and stir for another 1-2 minutes, ensuring the sauce doesn't come to a boil, to prevent curdling.
Season the sauce with salt to taste, and serve it warm over your choice of grilled meats or vegetables.
Nutrition Facts
Calories |
50 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 100 mg | 2% | |
*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.
