This is a great base whiskey sauce. Feel free to spice it up by adding either Thyme or Tarragon, or some other spice. If you’d rather prefer a bourbon sauce, here’s the recipe.
- 2 shallots
- 2 tbsp liquid beef stock
- 0.85 cups cooking cream
- 5 oz good whiskey
- 1 pinch brown sugar
- salt to taste
- Chop the shallots. Fry them in a good amount of butter.
- Add the beef stock and whiskey. Let it simmer and reduce to about a fourth of the original amount.
- Add the cream and some brown sugar (and salt of course), and simmer another 10 minutes.
- Mix it in a blender to a smooth sauce. Thicken the sauce a bit if you like with corn starch.