A delicious and easy-to-make whisky sauce perfect for steak, chicken, pork, or other main dishes, featuring bourbon, garlic, shallots, thyme, and butter.
In a sauce pan on medium low heat, add olive oil, shallot, and garlic. Cook until translucent. Next add whisky and reduce by 1/2. (WARNING: If you decide to flambé have a fire extinguisher ready.) Once the whisky is reduced, add thyme and stock. Reduce by 1/2 then strain into another sauce pan. Cut off the heat and add butter. Gently melt the butter into the sauce and season with salt and pepper to taste. Serve with steak, chicken, pork etc… Enjoy!
