Irish Whiskey Gravy

This gravy is really delicious but takes forever to make since you're reducing everything which takes time. It's a good do ahead if you want to impress company but it's not a recipe I plan to just whip anytime I have dinner. This sauce is best served with beef - either a steak or roast. It's great because usually gravy is the last thing you are making with the pan drippings when you have a million sides to heat up.

Ingredients:

1 tablespoon olive oil

1/2 cup finely chopped shallots (3 large)

2 garlic cloves, minced

1/2 cup Irish whiskey

1 750-ml bottle dry red wine

5 cups low-salt chicken broth, divided

1 cup heavy whipping cream

2 tablespoons Dijon mustard

For gravy base:

1. Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute.

2. Be Careful for this step. If you do not have a high clearance over the stove, be very careful or do outside on the BBQ. Add 1/2 cup whiskey to saucepan and turn off heat from pan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, turn heat back on to medium high and add red wine. Boil until mixture is reduced to 1 cup, about 20 minutes.

3. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 20 minutes.

4. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes.
DO AHEAD: Can be made 3 days ahead. Transfer to small bowl. Cover and chill in fridge.

To finish before serving:

1. Place gravy base in a saucepan over medium heat. Add 1/2 cup of broth and boil until sauce coats a spoon. Season gravy with salt and pepper and serve.