Here is a great recipe for a sauce that pairs exceptionally well with most meats. The combination of rich flavors really make this add that personal touch to any perfectly cooked meat, beef or pork. This sauce is so good I could drink it from the bowl. I assure you this will impress the toughest critic. Here’s what to do.
4 tablespoons of butter, divided by half
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock
Dash of salt
Fresh ground black pepper
1/4 cup heavy cream
1/2 teaspoon flour (or more)
Heat a heavy pot with 2 tablespoons of the butter. Once sizzling, add the onions and saute over medium high heat until the onions are soft and brown, about 5 minutes. Add 1/2 teaspoon of flour (see my comment below about the flour) and stir until all combined. Cook for another 30-45 seconds. Remove from the heat and add the whiskey. Don’t do this while directly over the burner or you might spontaneously combust. Seriously, never pour liquor in a pot directly over the heat. Return the pot to the heat and add the beef broth. Add a dash of salt and fresh cracked pepper and stir. Cook until the mixture reduces down, about 5-8 minutes. Whisk in the remaining butter and reduce the heat to low. Whisk in 1/4 cup of heavy cream and let it simmer for a few minutes to thicken. Remove the mixture from the heat until you’re ready to serve.
Here’s what I have to say about the flour. The original recipe by Ree Drummond didn’t call for flour. I felt the sauce was extremely thin. Delicious…. but a little too thin for a juicy steak. A juicy piece of beef can easily make a soupy mess after you drizzle it with a thin sauce. For a typical beef steak, I add 1/2 teaspoon of flour to the recipe. The sauce remains thin but has just a bit of texture to it so it clings to the meat. When I’m making pork chops, I like for the sauce to be more like a gravy so I use 1 full teaspoon of flour, or more. The flavor remains the same so you choose the consistency that you desire. I hope you enjoy!