Make an Easy Jack Daniels Sauce for a grilled steak with a cheap demi glace substitute.
I made a grilled ribeye steak for this whiskey shallot sauce and served it along side some grilled seasoned zucchini. The recipe for the Jack Daniels sauce is down below! Thanks for watching!
Tellicherry Peppercorns (Take your dishes to the next level! They really do make a difference.)
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Recipe: Jack Daniels Sauce
1-2 Tbl Oil
3 ea Shallots, Minced
1 ea Bay Leaf (or 1/4 tsp crushed)
1/2 tsp Fresh Cracked Peppercorns
1/2 cup Jack Daniels
1/2 cup Maple Syrup
1-2 ea Fresh Rosemary Sprigs (Whole, you don’t have to chop it)
1 can Campbell’s Beefy Mushroom Condensed Soup
(OR) 12 oz of Demi Glace
Heat a small sauce pan over medium high heat and add your oil.
Saute your shallots until they start to turn translucent
Reduce your heat to low and add your Bay leaf and Fresh Cracked Pepper.
When the Shallots start to brown turn off the heat/move to a cool burner.
Slowly add the Jack Daniels. (This is super flammable! Have a large lid/fire extinguisher ready in case it bursts into flames!)
Return your pan to a low or medium/low heat and reduce by half.
Add your maple syrup, rosemary, and Demi Glace/substitute Simmer until fully heated. (Roughly 5-10 minutes.) Taste and adjust with additional fresh cracked pepper and a few pinches of kosher salt if desired. This sauce comes into it’s own when served over a nice grilled piece of protein. Consider using this over beef, chicken, pork or lamb.
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Music by Joakim Karud http://youtube.com/joakimkarud
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