Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
2 tablespoons canola oil
1 tablespoon unsalted butter plus 2 tablespoons, chilled, cut into pieces
1 large carrot, diced
1 medium onion, diced
1 stalk celery, diced
1 leek, white and light green parts, sliced and rinsed well
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons bourbon
1 quart chicken stock, homemade (page 240) or store-bought
4 sprigs fresh thyme, plus 2 teaspoons finely chopped for garnish
Preparation
Step 1
Heat the oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the carrot, onion, celery, and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 7 minutes.
Step 2
Increase the heat to high, add 1 cup of the bourbon, and boil until completely evaporated, about 5 minutes. Add the stock and thyme sprigs and boil until reduced to a sauce consistency (see page 250), about 1 1/2 cups, 20 minutes.
Step 3
Strain the sauce through a fine-mesh strainer into a bowl and return to the saucepan. Stir in the 2 tablespoons chilled butter, the remaining 2 tablespoons bourbon, and the chopped thyme. Season the sauce with salt and pepper to taste and keep warm.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
