2 1⁄2quarts au jus chicken stock (see recipe below)
2 1⁄2quarts 40% fat heavy cream
1 1⁄4fresh lemon juice
1⁄4cup fresh black peppercorns, cracked
1⁄4cup whole green peppercorn
RECIPE Au Jus Chicken Stock
1 (8 ounce) packetlawry’s au jus mix
3 1⁄2ounces minor’s chicken base
Serving Size: 1 (679) g
Servings Per Recipe:20
Calories from Fat 440 g76 %
Total Fat 49 g75 %
Saturated Fat 29.5 g147 %
Cholesterol 173.2 mg 57 %
Sodium 1587.4 mg 66 %
Total Carbohydrate19.6 g 6 %
Dietary Fiber 0.6 g2 %
Sugars 3 g12 %
Protein 7.4 g 14 %
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.
MIX ALL (except wine); BRING TO BOIL; TURN OFF HEAT AND ADD PORT WINE.
follow steps dont skip –special shallots snd garlic must go translucent before liquid is added or the taste is off –also it must reduce in half before adding the chicken aujus or again flavor will not reach full potential –If you take your time it will b e worth the awful awful whiskey gARLIC ONION SMEEL REDUCING YOU HAVE TO GO THRU. iT WAS THE BEST SAUCE WE EVER MADE AT THE RESURAUNT ONCE A WEEK FROM SCRATCH.
dont drink it dont cook with it. it does taste different with the grade you use.