Shallot and Bourbon Cream Sauce

By CheeseDiva

Ingredients

• banana shallot - finely chopped
• 1 fat clove of garlic - finely chopped
• a glug of oil
• a knob of butter
• 100 ml Four Roses Bourbon Yellow Label Whisky
• 300 ml of beef stock - made from a Knorr stock cube
• 100 ml double cream
• a splash of Worcestershire sauce
• 1 tablespoon Muscovado sugar
• salt and freshly ground black pepper to taste

Details

Servings 1
Adapted from sites.google.com

Preparation

Step 1

In a frying pan, heat the oil and the butter.  Over a medium to low heat, cook the shallots and garlic until nice and soft but not coloured.  Now turn the heat off and leave while you make the sauce.

In a small saucepan put in the hot beef stock and the Whisky.

Boil until it has reduced by a half.  Turn the heat down and stir in the cream. Add a shake of Worcestershire sauce then stir in the sugar.

Simmer for about 3 minutes, or until the sauce has thickened a bit more. Once it has pour it into the pan of shallots and garlic and turn on the heat.  Now gently heat through, stirring all the while.

*If the sauce isn't as thick as you'd like then add some cornflour (dissolved in a very tiny amount of water) or use McDougals thickening granules - marvelous stuff!