Recipe courtesy of Ree Drummond
Episode: Christmas
Total:
25 min
Active:
10 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.

Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Serve with beef, baby!

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Creamed Spinach

Recipe courtesy of Tyler Florence

Cream of Broccoli Soup

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking