Mountain Jack's Whiskey Peppercorn Sauce Recipe

whiskey sauce for chicken or anything awesome

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

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.