Ingredients

4 shallots, chopped

1-1/4 cups fat-free chicken broth, low sodium

1-1/4 cups sweet vermouth

1/2 teaspoon arrowroot

1/2 cup evaporated skim milk

1/4 cup Dijon mustard

1/2 teaspoon salt

dash white pepper

1 tablespoon chopped chives, for garnish

Preparation

  1. Coat the bottom of a saucepan with cooking spray and place over medium heat.
  2. Add the shallots and sauté until tender, using 1/4 cup of the broth to deglaze the pan as necessary.
  3. Stir in the remaining broth and the vermouth. Simmer until reduced to 3/4 cup.
  4. Dissolve the arrowroot in a small amount of cold water and add to the pan. Stir until slightly thickened.
  5. Transfer the sauce to a blender. Add the evaporated milk, mustard, salt, and pepper and process until smooth. Garnish with chives.