This is a great bourbon sauce with just a tad sweetness. It goes very well with a fine steak. If you’d rather prefer a whiskey sauce, here’s the recipe.

Serves: 2-3

Ingredients

ImperialMetric
2 banana shallots or 3-4 regular shallots
1-2 tablespoons (liquid) beef stock
1.3 cups cooking cream
5 ounces good bourbon (I like Bulleitt or Knob Creek)
0.25 tsp salt
1 tsp coarsely ground black pepper
1 tbsp corn starch (for thickening)
2 banana shallots or 3-4 regular shallots1-2 tablespoons (liquid) beef stock
3 dl cooking cream
1.5 dl good bourbon (I like Bulleitt or Knob Creek)
0.25 tsp salt
1 tsp coarsely ground black pepper
1 tbsp corn starch (for thickening)

Instructions

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.