Whiskey Pepper Sauce. Heat the butter and oil in a sauce pan. Continue simmering without boiling until reduced to about 200ml.
The result is the sauce. Add 30ml of whisky to a hot saucepan and set it alight please be careful you dont want to set fire to the kitchen as the flames can get very high. Continue simmering without boiling until reduced to about 200ml.
Season with salt and pepper.
In a small saucepan over medium heat combine beef broth and cracked black pepper. When the flame is out add the double cream wholegrain mustard Dijon mustard stir to combine. To achieve the same look as the recipe image save up bourbon and whiskey bottles all year in preparation for pepper sauce making. Simmer until reduced to slightly to about 225ml stirring frequently.
