Irish Whiskey Peppercorn Sauce
Presented by Molly’s Irish Grille & Sports Pub
- 1/4 lb. butter
- 2 T coarsely ground black pepper
- 1 T tarragon
- 1/2 cup Irish whiskey
- 2 T HP Sauce (English brown sauce)
- 1 tsp. brown sugar
- 2 cups heavy cream
- 1/2 cup beef base
- 1/2 tsp. salt
- Flour slurry as needed (whisk heaping T flour with 1/2 cup water or beef broth)
Melt butter with pepper, tarragon, and salt in a large saucepan. Remove from heat and stir in whiskey. Return pan to stovetop and simmer for 5 minutes. Stir in remaining ingredients (except for slurry) and return to a simmer. Stir in slurry to thicken as desired.
NOTE: Molly’s Irish Grille & Sports Pub uses this as a glaze for such signature dishes as Glazed Irish Whiskey Steak and Irish Whiskey Burger, both served with caramelized onions. The sauce can also be served with pork, poultry and other dishes.