Ingredients You Will Need:

Shallots (minced fine) 3/4 of large shallot

Unsalted Butter 1 tablespoon

Garlic (chopped fine) 5 cloves

Jim Beam Whiskey 1/4 cup

Aus Jus Chicken Stock (recipe below) Use All

Heavy Cream 1 1/4 cups

Fresh lemon juice 1/2 tablespoon

Corn Starch ( optional...I don't use) 1/4 teaspoon

Freshly Cracked black Peppercorns 2 teaspoons

Whole Green Peppercorns 2 teaspoons


Recipe For Aus Jus Chicken Stock (make first)

Water 1 cup

Kroger's Aus Jus Mix 1 ounce*

Minor's Chicken Base 1 rounded tablespoon **

Port wine 1/4 cup

Mix all with whisk....bring to a boil....turn off heat....add port wine.

Directions To Make Sauce

Saute shallots in butter for 1 minute....then add garlic.
When garlic becomes fragnant, add Jim Beam whiskey to deglaze pan.
Add Aus Jus Chicken stock...let simmer to reduce....around twenty minutes.
Add heavy cream.....simmer and reduce for 15 minutes.
Whisk lemon juice and corn starch together until smooth and add slowly to simmering sauce ( I use the lemon juice but omit the corn starch because I like my sauce a little thinner).
Remove pan from heat...add the peppercorns and stir until blended.

*I use Kroger's Aus Jus Mix (1 packet) ....it has 15% less sodium than other brands.

** I had to buy Minor's Chicken Base online....maybe you will have better luck.

Thanks to Jim for sharing recipe!