Whiskey Cream Sauce

1. 1

   Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes.

2. 2

   When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen.

3. 3

   Or yourself.

4. 4

   Pour in the whiskey.

5. 5

   As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock.

6. 6

   Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

7. 7

   Whisk in the remaining tablespoon of butter, then reduce the heat to low.

8. 8

   Whisk in 1/4 cup to 1/2 cup cream, according to your taste.

9. 9

   Allow the sauce to simmer and thicken for a few minutes.

10. 10

    Serve with beef, baby!

* Per serving · 4 servings · Values may vary.

No additional tips available.