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Jack Daniels Barbecue Sauce


1 tablespoon shallots, minced
1 tsp garlic, minced
1/2 bottle (usually 5 oz.) Worcestershire sauce
2 oz. Jack Daniel's whiskey
4 oz. COLD butter
1 tsp parsley, chopped
pinch black pepper

Sauté shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; finish with parsley. Use on grilled steaks and tenderloin.

NOTE: I made this several times and have noticed the longer you leave the Worcestershire mixture on the heat, the more it reduces, the better it comes out. The first time I made this, it had almost a tar consistency after cooling. Not very hopeful, I put it on the chicken and served it anyway -- I got great results from that trial. Chicken is also a good meat to serve with this sauce and for vegetarians, this could go very well with mushrooms and/or eggplant.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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