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Packed with delicious flavour, drizzle this over your Christmas meat!
Cook onion in butter for a few minutes over medium heat. When the onion is brown, turn off the burner temporarily so you won’t ignite your kitchen. Or yourself.
Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high and pour in the beef stock or broth.
Add salt and freshly ground black pepper, then allow the mixture to bubble up and reduce by half.
Whisk in another tablespoon of butter, then reduce the heat to low. Whisk in ¼ cup to ½ cup cream. Allow sauce to simmer and thicken for a few minutes.
Serve with beef, baby!
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