Name: Steaming Tender Restaurants Extra Whiskey Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 tbs unsalted butter; 1 each shallot; 2 each garlic cloves, minced; 3 tbs brown sugar (packed); 1 tbs Dijon mustard; 1 tbs apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp soy sauce (or tamari); 1 cup whiskey (bourbon or rye recommended); 1 cup beef or chicken stock; 1 tbs heavy cream; 1 tsp cornstarch; 1 tbs cold water; 1 tsp fresh thyme leaves (optional); 0.5 tsp black pepper; 0.5 tsp salt

Method

Whiskey Sauce

Prepare aromatics

Finely mince the shallot and mince the garlic. Measure out butter, brown sugar, mustard, vinegar, Worcestershire, soy sauce, and seasonings so they are ready to add.

Sauté shallot and garlic

In a medium skillet or saucepan over medium heat, melt 4 tablespoons of the butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the minced garlic and sauté 30–45 seconds until fragrant.

Build flavor

Stir in the brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and soy sauce. Cook 1–2 minutes, stirring, until the sugar begins to dissolve and the mixture is glossy.

Flambé or deglaze with whiskey (safety first)

Remove the pan briefly from the heat. Pour in the whiskey and, if you wish to burn off some alcohol, carefully return to the heat and ignite with a long lighter or let it reduce without igniting. If you do not want to flambé, keep the pan on medium-high and let the whiskey simmer until reduced by about half (about 4–6 minutes). Use caution around open flames and hot alcohol.

Add stock and reduce

Add the beef or chicken stock and bring the mixture to a gentle simmer. Continue to simmer until reduced and slightly thickened, about 6–8 minutes. Stir occasionally and scrape any browned bits from the pan for extra flavor.

Finish and thicken

In a small bowl, whisk the cornstarch into the cold water to make a slurry. Whisk the slurry into the simmering sauce. Continue to cook 1–2 minutes until the sauce thickens. Reduce heat to low and stir in the remaining 2 tablespoons of butter, the heavy cream, fresh thyme leaves (if using), black pepper, and salt. Taste and adjust seasoning.

Strain and serve

For a smooth finish, strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return to low heat to keep warm until serving. The sauce can be kept warm for up to 30 minutes; if cooled and thickened too much, thin with a splash of stock or water and reheat gently.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Rewarm gently over low heat and whisk in a splash of stock or cream to loosen before serving.