This creamy, decadent sauce is traditionally drizzled over a juicy steak and washed down with a full-bodied bottle of red. We’re certainly not stopping you...
- 150ml good quality beef stock/bone broth
- 1 garlic clove, finely chopped
- 2 tbsp whisky (preferably a peated one such as Laphroaig or Ardbeg)
- 2 tsp Worcestershire sauce
- 1 tbsp English mustard
- 200ml double cream
- 1 tsp salted Kampot pepper
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- For the sauce, add the stock to a saucepan, bring to the boil and simmer until reduced by half.
- Add the garlic, whisky, Worcestershire sauce, mustard, cream and black & salted pepper. Stir and bring to the boil over a high heat.
- Season with salt, and cook on medium heat for a further 8-10 minutes. The sauce should be the consistency of pouring cream.
- Once cooked, set aside until ready to serve. Garnish with freshly chopped parsley and chives.