Ingredients
- tablespoon butter
- shallot, chopped
- /4 cup whiskey
- cup chicken stock
- tablespoons coarse grained mustard
Instructions
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Step 1
Start by melting butter in a small saucepan over medium heat. Once it’s bubbling, I add the chopped shallot and sauté until translucent, about 2 minutes. This base lays the flavor foundation. Next, pour in the whiskey, using a wooden spoon to scrape up any browned bits from the pan—that’s where the deep flavor lives. Let it simmer until the liquid reduces by half, concentrating the whiskey notes. Then, stir in the chicken stock and let it reduce again by half, which thickens the sauce naturally without flour or starches. Finally, remove from heat and whisk in the coarse mustard until smooth and creamy. I often taste and adjust with a pinch of salt or a grind of pepper. This sauce pairs beautifully with seared steak or roasted chicken.
Chef's Tip
For an extra layer of smokiness, I sometimes deglaze the pan with a splash of bacon fat before adding the whiskey. It adds a rich, savory note that makes the sauce irresistible on grilled pork chops or even drizzled over roasted vegetables.
Storage Tips
Store leftover sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over low heat, stirring frequently to maintain its creamy texture. You can also freeze it in ice cube trays for quick flavor boosts later.
Variation Tips
For a non-alcoholic version, replace whiskey with apple cider vinegar and a touch of liquid smoke. Alternatively, stir in a tablespoon of heavy cream at the end for a richer, creamy version that clings beautifully to ribeye steak. Another idea: use the sauce as a marinade for chicken thighs before grilling.