• 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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