Mountain Jack's Whiskey Peppercorn Sauce Recipe
4.7 stars -
based on 18 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz fresh shallots, minced fine
1/4 C Drawn Butter
4 oz Garlic, chopped fine
1 C JIM BEAM Whiskey
2 1/2 Qts Au Jus Chicken Stock (see recipe below)
2 1/2 Qts 40% fat Heavy Cream
1 1/4 fresh Lemon Juice
1 tsp Corn Starch
1/4 C fresh Black Peppercorn, cracked
1/4 C whole Green Peppercorns
RECIPE Au Jus Chicken Stock:
2 Gal Water
1 8oz packet LAWRY'S Au Jus Mix
3 1/2oz MINOR'S Chicken Base
1 C Port Wine
MIX ALL (except wine); BRING TO BOIL; TURN OFF HEAT AND ADD PORT WINE
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Directions: |
Directions:Saute shallots in butter for 1 minute; add garlic. Add whiskey to pan to deglaze, then add au jus chicken stock. Allow to simmer and reduce to 1 1/2 quarts, about 25 minutes. Add the heavy cream and reduce down again to 2 1/2 quarts. Whisk lemon juice and corn starch together until smooth; add slowly to simmering sauce, until it thickens slightly. Remove pan from heat and add black and green peppercorns; stir until blended. |
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Number Of
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Number Of
Servings:2.5 Qts |
Personal
Notes: |
Personal
Notes: From the Chef: All right, here you go - word for word from my corporate recipe book. Do NOT try to hurry this, you will ruin it. Read all directions, then put items together, then do recipe - Patience Grasshopper!
From Kipp: I worked at Mt. Jack's for several years - a tip I picked up from Kevin Neff, the head chef at my store, was to use the bottom of a heavy skillet to crack the black peppercorns. Place peppercorns on a large cutting board and place skillet over them pressing down firmly in the center and rotating slightly at the same time. You just want to crack them - not grind them into a powder.
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