Ingredients:
- 2 tablespoons butter
- 1 small shallot, finely minced (sub with 1/4 cup minced onion if needed)
- 1 clove garlic, minced
- 1/4 cup whisky (Bourbon, Scotch, or Irish all work)
- 1 cup heavy cream
- 1/2 cup beef stock (vegetable or chicken stock can be substituted)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon wholegrain mustard
- Salt and freshly ground black pepper to taste
- Optional: Pinch of freshly grated nutmeg
Instructions:
- Sauté aromatics: Over medium heat, melt the butter in a medium saucepan. Add the minced shallot and cook, stirring occasionally, until softened (about 2-3 minutes). Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Deglaze with whisky: Carefully add the whiskey to the saucepan. Simmer for 2-3 minutes, stirring occasionally, to cook off most of the alcohol and allow the flavors to concentrate. If you want a very mild whisky flavor, simmer a bit longer.
- Create the base: Whisk in the heavy cream, beef stock, Dijon mustard, and wholegrain mustard. Bring the mixture to a gentle simmer.
- Thicken the sauce: Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon (about 5-10 minutes). The time will vary depending on your desired consistency.
- Season and adjust: Remove the pan from the heat. Taste the sauce and generously season with salt and freshly ground black pepper to your liking. If desired, a pinch of freshly grated nutmeg can add a subtle warm note.
- Serve and enjoy: Pour the warm sauce over your favorite dish – steak, chicken, pasta, or roasted vegetables are all delicious options.
Tips:
- Whisky choice: Choose your favorite type of whisky to suit your taste and dish. A smoky Scotch offers a bold punch, while Bourbon gives a smoother sweetness.
- Flambé (optional): For a dramatic presentation, carefully tilt the pan to ignite the whisky after adding it and let the flame burn out naturally.
- Spice it up: Add a pinch of cayenne pepper for a touch of heat.
- Herby twist: Stir in a teaspoon of chopped fresh herbs like thyme, rosemary, or chives at the end.
