2 Tbsp extra virgin olive oil
4 eschalots, peeled, finely diced
2 cloves garlic, crushed
1 bay leaf
1 Tbsp pickled green peppercorns, drained
50ml Scotch whisky
1 cup dry white wine
1 cup beef stock
1 Tbsp plain flour
1 Tbsp butter, softened
¼ cup thickened cream
Sea-salt flakes and freshly ground black pepper, to season
Heat oil in a large saucepan over a medium heat. Cook eschalot for 5 minutes or until softened. Add garlic, bay leaf and peppercorns, then cook for 1 minute. Add whisky and wine, increase heat to high and bring to the boil. Cook for 5 minutes or until reduced by half. Add stock and bring to the boil. Cook for 5 minutes or until reduced by a quarter.
Combine flour and butter in a small bowl and add to pan with cream, whisking until sauce is thickened and smooth. Season. Serve.
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