Mountain Jacks Whiskey Peppercorn Sauce Recipes

WHISKEY CREAM SAUCE

Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

Steps:

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are 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 heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
Serve with beef, baby!

MOUNTAIN JACK'S WHISKEY PEPPERCORN SAUCE RECIPE

Mountain Jack's Whiskey Peppercorn Sauce Recipe image

Make and share this Mountain Jack's Whiskey Peppercorn Sauce Recipe recipe from Food.com.

Provided by David S.

Categories Sauces

Time 1h30m

Yield 2 1/2 qts, 20 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces fresh shallots, minced fine
1/4 cup drawn butter
4 ounces garlic, chopped fine
1 cup jim beam whiskey
2 1/2 quarts au jus chicken stock (see recipe below)
2 1/2 quarts 40% fat heavy cream
1 1/4 fresh lemon juice
1 teaspoon cornstarch
1/4 cup fresh black peppercorns, cracked
1/4 cup whole green peppercorn
2 gallons water
1 (8 ounce) packet lawry's au jus mix
3 1/2 ounces minor's chicken base
1 cup port wine

Steps:

Saute shallots in butter for 1 minute; add garlic. Add whiskey to pan to deglaze, then add au jus chicken stock. Allow to simmer and reduce to 1 1/2 quarts, about 25 minutes. Add the heavy cream and reduce down again to 2 1/2 quarts. Whisk lemon juice and corn starch together until smooth; add slowly to simmering sauce, until it thickens slightly. Remove pan from heat and add black and green peppercorns; stir until blended.
MIX ALL (except wine); BRING TO BOIL; TURN OFF HEAT AND ADD PORT WINE.
follow steps dont skip -- special shallots snd garlic must go translucent before liquid is added or the taste is off -- also it must reduce in half before adding the chicken aujus or again flavor will not reach full potential -- If you take your time it will b e worth the awful awful whiskey gARLIC ONION SMEEL REDUCING YOU HAVE TO GO THRU. iT WAS THE BEST SAUCE WE EVER MADE AT THE RESURAUNT ONCE A WEEK FROM SCRATCH.
dont drink it dont cook with it. it does taste different with the grade you use.

Nutrition Facts : Calories 578, Fat 49, SaturatedFat 29.5, Cholesterol 173.2, Sodium 1587.4, Carbohydrate 19.6, Fiber 0.6, Sugar 3, Protein 7.4

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