Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

A very nice sauce that goes well with lamb and roasted potatoes.

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
8
Yield:
1 cup
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.n

    Advertisement

Nutrition Facts

40 calories; protein 0.2g; carbohydrates 1.9g; fat 1.5g; cholesterol 3.9mg; sodium 141.1mg. Full Nutrition
Advertisement