Recipe courtesy of Jean-Pierre Brehier
Save Recipe Print
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Steak Gaucho-Style with Argentinian Chimichurri Sauce

Recipe courtesy of Bob Blumer

Potato-Crusted Salmon with Chives and Scallion Sauce

Recipe courtesy of Jean-Pierre Brehier

Caramel Sauce

Recipe courtesy of Ina Garten

Chocolate Sauce

Recipe courtesy of Emeril Lagasse

Vodka Sauce

Recipe courtesy of Food Network Kitchen

Chocolate Sauce

Recipe courtesy of Sherry Yard

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories