Did you know that September is Bourbon Heritage Month? That’s right, an entire month celebrating the history and greatness of bourbon. I tend to celebrate the beauty that is bourbon all year round but it’s nice to have a special month to do a little extra celebrating. I’ve participated in Bourbon Heritage Month before by making a delicious fig Four Roses Bourbon cocktail. This year, I decided to do something different: a bourbon cream sauce.
Why a bourbon cream sauce? Well for starters, it sounded delicious. What’s better than a flavorful cream sauce to drizzle on top of meat or even mashed potatoes. You see, bourbon isn’t just for sipping; it’s also for sauces. I did a little research on bourbon cream sauces and found a lot of recipes for a sweet not savory version. I’ll admit, the sweet bourbon sauces sounded really delicious – especially when poured over ice cream or some type of pie. I was positive that a savory bourbon cream sauce would be just as delicious.
Sauces shouldn’t be difficult to prepare but it should taste like they took forever. The sauce should be full of flavor and make you want to drizzle it on everything. That’s how I felt with this sauce. John loved it too. I decided to sear a few lamb shoulder-blade chops and drizzle the cream sauce on top. Any type of meat will do but I’d recommend a red meat (and a red wine) to accompany the sauce. Truth be told, I wasn’t a huge fan of the lamb shoulder-blade chops and would probably do rack of lamb or steak the next time.
There’s a few more weeks to celebrate Bourbon Heritage Month so grab a bottle of bourbon and make a sauce that will definitely be a repeat on your dinner table. I may even go as far to say that this bourbon cream sauce would be a great addition to our Thanksgiving table. Wouldn’t you agree?
Before you make the sauce, head to Twitter or Instagram and check out the #BourbonHeritageMonth hashtag and see how folks are celebrating. Now let’s make some sauce!
Bourbon Cream Sauce
Ingredients
- 4 tbsp. butter
- 1/2 cup diced onions
- 1/3 cup Four Roses Bourbon
- 1/2 cup beef stock
- salt & pepper
- 1/4 cup heavy cream
Instructions
- In a skillet, melt 3 tablespoons of butter then add the onions; saute for 5 minutes or until onions have softened.
- Remove the onions from the heat then add in the bourbon (be careful).
- Once the bourbon is added, return it to the heat and add in the beef stock along with salt and pepper, to taste.
- Allow it to reduce by half then whisk in the butter and cream.
- Simmer and let the sauce to thicken just a bit.
- Taste and adjust seasoning, if needed.
