Meals, Music, and Muses by Alexander Smalls & Veronica Chambers

Author:Alexander Smalls & Veronica Chambers
Language: eng
Format: epub
Publisher: Flatiron Books
Published: 2020-02-25T16:00:00+00:00

Bourbon Cream Sauce

Makes about 2½ cups

3 tablespoons olive oil

¼ cup finely chopped onion

2 garlic cloves, minced

2 tablespoons minced fresh tarragon

½ cup dry white wine

1 cup unsalted chicken stock

¾ cup heavy cream

½ cup bourbon

Salt and pepper

In a medium saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring often, until golden, about 3 minutes.

Add the tarragon, wine, and stock and bring to a simmer. Cook until reduced by one-fourth.

Add the cream and bourbon. Season with salt and pepper. Cook, stirring occasionally, until creamy, about 5 minutes. Use hot. Leftover sauce can be stored in the refrigerator for up to 4 days.

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