Whiskey Peppercorn Sauce - cooking recipe

Ingredients

8 oz. shallots (fresh), minced fine
1/4 c. butter, drawn
4 oz. garlic, chopped
1 c. whiskey
2 1/2 qt. au jus or chicken stock
2 1/2 qt. heavy cream
1/4 c. lemon juice (fresh)
1 tsp. cornstarch
1/4 c. black peppercorns (whole), cracked
1/4 c. green peppercorns (whole)

Preparation

Saute shallots in drawn butter approximately 1 minute. Add garlic. Add whiskey to pan to deglaze.
Add au jus or chicken stock mixture, allowing the liquid to reduce to 1 1/2 quarts, approximately 20 to 25 minutes, stirring occasionally.