Mountain Jack's Whiskey Peppercorn Sauce Recipe

Submitted by David S.

"whiskey sauce for chicken or anything awesome"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Yields: 2 1/2 qts
• Serves: 20

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

• RECIPE Au Jus Chicken Stock

• 2 gallons water
• 1 (8 ounce) packet lawry's au jus mix
• 3 1⁄2 ounces minor's chicken base
• 1 cup port wine

directions

1. 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.
2. MIX ALL (except wine); BRING TO BOIL; TURN OFF HEAT AND ADD PORT WINE.
3. 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.
4. dont drink it dont cook with it. it does taste different with the grade you use.