Shallot and Bourbon Cream Sauce

Makes enough to serve 2
1 banana shallot - finely chopped
1 fat clove of garlic - finely chopped
a glug of oil
a knob of butter
100ml Four Roses Bourbon Yellow Label Whisky
300ml of beef stock - made from a Knorr stock cube
100ml double cream
a splash of Worcestershire sauce
1 tablespoon Muscovado sugar
salt and freshly ground black pepper to taste

How to do it:

In a frying pan, heat the oil and the butter.  Over a medium to low heat, cook the shallots and garlic until nice and soft but not coloured.  Now turn the heat off and leave while you make the sauce.
In a small saucepan put in the hot beef stock and the Whisky.

Boil until it has reduced by a half.  Turn the heat down and stir in the cream. Add a shake of Worcestershire sauce then stir in the sugar.
Season with a little salt and some black pepper and have a taste.
Simmer for about 3 minutes, or until the sauce has thickened a bit more. Once it has pour it into the pan of shallots and garlic and turn on the heat.  Now gently heat through, stirring all the while.   
*If the sauce isn't as thick as you'd like then add some cornflour (dissolved in a very tiny amount of water) or use McDougals thickening granules - marvelous stuff!
Serve immediately with a nice steak.
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