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!