Great on steak.


  • 25g (1oz) butter
  • 1 tblsp olive oil
  • 150g (5oz) button mushrooms, sliced
  • 1 shallot, finely chopped
  • 120ml (4fl oz) Irish whiskey
  • 150ml (¼ pint) white wine
  • 150ml (¼ pint) beef stock (see link below)
  • 150ml (¼ pint) cream
  • 1 tblsp Worcestershire sauce
  • Good pinch of sugar
  • 1 tblsp chopped fresh flat-leaf parsley
  • Squeeze of lemon juice
  • Sea salt and freshly ground black pepper


  • Heat a pan over a medium heat and add the butter and oil, then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2-3 minutes, until tender.
  • Pour over the whiskey, then use a match or tilt up the pan to catch the flame. It will flare up for 5-10 seconds and then subside when the alcohol burns off.
  • Add the white wine, stirring to combine, then simmer for 6-8 minutes, until reduced by half. Stir in the stock, cream, Worcestershire sauce and sugar.
  • Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until thickened and reduced to a sauce consistency that will coat the back of a wooden spoon. Stir in the parsley and lemon juice and season to taste.
  • Use as required. This will keep covered in the fridge for 3-4 days.


More by Neven Maguire:

Find recipes by keyword:

autumn spring summer winter neven maguire: home chef sauces