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Whiskey Cream Sauce


YIELD: 1 Litre

1 litre 35% cream
250 ml Beef stock made from Minor's Beef Base
2 oz Irish Whiskey
Salt To taste
Pepper To taste
1 large Spanish onion
1 tablespoon Tomato paste

Dice onions. Reduce cream by half in a saucepot over medium heat. In a separate pot, sautée onions over medium heat until translucent. Add tomato paste to onions and allow to cook for five minutes. Add whiskey and reduce until all liquid has evaporated. Add stock and reduced cream to onion and tomato mixture. Simmer together and allow to reduce by half. Strain out onions and add salt and pepper to taste. Allow to cool to room temperature and store in airtight container.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.