top of page

200 G       DAB Fat
1  K           Meaty Dry Age Bones (1”x1”)

500 G       Shallot (diced)
6               Each Cloves of Garlic ( en chemise)
50 G         Peppercorns ( lightly crushed)

500 G       BC Farms Whiskey

1,500 G    Chicken Stock
500 G       Veal Stock

300 G       Heavy Cream

1               Bay Leaf

75 G         Beurre Maine

100 G       Crème Fraiche
100 G       BC Farms Whiskey
25 G         Worcestershire



  1. In the 10L rondeau over medium heat, add the fat and caramelize the bones

  2. Add the shallots, garlic, and peppercorns. Sweat

  3. Remove rondeau from the fire and add whiskey, return to fire and flambé (be aware and alert)

  4. Add veal stock and heavy cream, simmer for 20 minutes

  5. Strain the sauce through the china-cap and press solids

  6. Return the sauce to a small sauce pot and bring to a simmer

  7. Whisk in beurre manie, cook out flour for about 5 minutes

  8. Transfer to a vita-prep, blend till smooth

  9. Adjust seasoning with fresh whiskey, worcestershire, and crème fraiche

  10. Strain and chill rapidly

bottom of page