Makes 3 to 4 cups

INGREDIENTS

• 1 tablespoon cracked black peppercorns
• 1 tablespoon olive oil
• ½ cup finely chopped shallots
• 2 teaspoons minced garlic
• 1 cup Irish whiskey or scotch
• 3 cups dry red wine
• 4 cups homemade beef stock (see [>]) or canned low-sodium chicken broth
• Reserved mushroom soaking liquid from stuffing
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 2 teaspoons chopped fresh rosemary, or more to taste
• Salt

INSTRUCTIONS

1. Toast the cracked peppercorns in a small heavy skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the shallots and cook until soft, stirring for 2 to 3 minutes. Add the garlic and cook for 1 more minute.
3. Remove the pan from heat and pour in ½ cup of whiskey. Return the pan to the heat and cook until the alcohol is burned off. Add the red wine, bring to a boil, and boil until reduced to about 1 cup, 7 to 10 minutes.
4. Add 3 cups of the stock and the mushroom soaking liquid and boil until reduced to about 3 cups.
5. Whisk together the mustard and cream and whisk into the sauce. Boil until the sauce becomes syrupy, 10 to 15 minutes. Cover and set aside.
6. Pour off all the fat from the roasting pan, leaving the juices in the pan. Place the pan over two burners on medium heat, add the remaining ½ cup whiskey and 1 cup stock, and bring to a boil, scraping up any browned bits from the bottom of the roasting pan.
7. Strain the pan liquid into the sauce and cook until the sauce develops a rich, meaty flavor and is just turning syrupy again, about 5 minutes.
8. Add 2 teaspoons of the toasted peppercorns and the rosemary, then add more peppercorns and/or rosemary and salt to taste.
9. Serve the sauce immediately.

COOK’S NOTE

• Leftover sauce can be refrigerated for up to 3 days.
• Reheat gently over low heat before serving.