Whiskey cream sauce

Ingredients for 1 servings:

• 1 tbsp butter
• 1 small onion(s)
• 1 shot of whiskey
• 200 ml meat broth or vegetable broth
• 200 ml cream
• 1 tsp mustard
• some salt
• some pepper
• possibly nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, melt the butter in a small saucepan over medium heat. Finely dice or grate the onion and sauté in the butter. When the onions are lightly browned, add the shot of whiskey and remove the pan from the heat. Then light the saucepan with a lighter or match. The lighting should be done relatively quickly after pouring in the whiskey so that too much of the alcohol doesn’t evaporate. Now watch how it all happens. Sometimes the flame goes out on its own after a while. However, since I like to use a lot of whiskey, I put the lid on the flame after 20 seconds before the onions burn. Then deglaze the onions with the stock and cream. You can adjust the amount of stock and cream to your liking. Then return the pan to the stove over high heat. Bring the sauce to a boil and reduce until the sauce reaches the desired consistency. You can adjust the temperature as desired. Finally, stir in the mustard and season the sauce with spices to taste. The sauce pairs perfectly with many meat dishes, as well as pasta, rice, or potatoes. A few tips: 1. To flambé the onions, I first light a shish kebab skewer. This way, there’s no risk of burning myself, as it acts like a long matchstick. 2. Depending on the dish, I also replace some of the broth with gravy from cooking the meat. This usually improves the flavor even further.