This is a great bourbon sauce with a light sweetness. It goes very well with a fine steak. If you’d rather prefer a whiskey sauce, here’s the recipe.
- 2 banana shallots or twice as many regular shallots
- 2 tbsp tablespoons concentrated (liquid) beef stock
- 1.3 cups cooking cream
- 5 oz good bourbon (I like Bulleitt or Knob Creek)
- 0.25 tsp salt
- 1 tsp coarse ground black pepper
- 1 tbsp corn starch (for thickening)
- Chop the shallots finely and fry them in a frying pan with a good amount of butter.
- Add the beef stock and bourbon and let it simmer on low heat for 10 minutes. It’s important, to get rid of that sharp ‘edge’ the alcohol provides.
- Mix it in a blender to a smooth sauce and re-add it to the frying pan. Add the cream, salt and pepper and let it simmer for another 5 minutes.
- Add the corn starch close to the end and bring it to a boil real quick. Now serve.