1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/2 bottle (usually 5 ounces) Worcestershire sauce
2 ounce Jack Daniel’s whiskey
4 ounces COLD butter
1 teaspoon parsley, chopped
pinch black pepper
Saute shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; finish with parsley. Use on grilled steaks and tenderloin.
NOTE:
I made this several times and have noticed the longer you leave the Worcestershire mixture on the heat, the more it reduces, the better it comes out. The first time I made this, it had almost a tar consistency after cooling. Not very hopeful, I put it on the chicken and served it anyway — I got great results from that trial. Chicken is also a good meat to serve with this sauce and for vegetarians, this could go very well with mushrooms and/or eggplant.