In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
Recipe Courtesy of Jean-Pierre Brehier