Jack Daniel's Spectacular Sauce

This whiskey sauce turns a simple grilled chicken into something that tastes like a steakhouse special. Sautéed mushrooms and green onions meet a butter-flour roux thinned with beef broth, then a quarter cup of Jack Daniel’s goes in and simmers everything into a rich, savory gravy.

The garlic rub on the saucepan is a subtle but clever touch. Instead of mincing garlic into the sauce (where it could burn in the roux), you rub a half clove directly on the pan and discard it. Just enough garlic oil transfers to flavor the butter without any risk of bitterness.

The roux thickens the beef broth into a glossy sauce base, and the mushrooms and onions sautéed separately in butter bring earthy depth. The whiskey goes in last, and a few minutes of simmering burns off the harshest alcohol while leaving behind that warm, oaky, caramel-tinged flavor.

Chef Tips

• Use real whiskey, not cooking wine or flavoring. The flavor of the spirit is front and center in this sauce.
• Sauté the mushrooms until they release their moisture and start to brown. Pale, watery mushrooms thin out the sauce.
• Stir the broth into the roux gradually to prevent lumps. A smooth roux makes a smooth sauce.
• This sauce works just as well over steak, pork chops, or even mashed potatoes.

Variations

• Add a tablespoon of Dijon mustard to the sauce for a sharper, tangier flavor.
• Stir in a splash of heavy cream at the end for a whiskey cream sauce.
• Use bourbon instead of Jack Daniel’s for a slightly sweeter, rounder flavor.