{"id":1960,"date":"2019-05-15T21:38:42","date_gmt":"2019-05-15T21:38:42","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1960"},"modified":"2019-05-15T21:38:42","modified_gmt":"2019-05-15T21:38:42","slug":"balsamic-whiskey-cream-sauce","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/15\/balsamic-whiskey-cream-sauce\/","title":{"rendered":"Balsamic Whiskey Cream Sauce"},"content":{"rendered":"

What could be better than whiskey, balsamic and steak? This easy to make, mouthwatering sauce will have you licking your plate and craving more. Enjoy over coffee rubbed steak, pork, wild game or roasted potatoes.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time: \u00a0<\/em>5 minutes –\u00a0Cook Time: \u00a0<\/em>15 minutes –\u00a0Total Time: \u00a0<\/em>20 minutes<\/div>\n
Yield:\u00a0\u00bd cup<\/div>\n
<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a02 Tbsp Oil (Caramelized Garlic<\/a>\u00a0or\u00a0Avocado Oil<\/a>)<\/div>\n
–\u00a01 Onion, sliced thin<\/div>\n
–\u00a01\/2 tsp Sea Salt (Sriracha<\/a>\u00a0or\u00a0Roasted Garlic<\/a>)<\/div>\n
–\u00a01\/2 cup Whiskey<\/div>\n
–\u00a02 Tbsp\u00a0Chocolate Espresso Balsamic Vinegar<\/a><\/div>\n
–\u00a01\/4 cup Heavy Cream<\/div>\n
<\/div>\n
…<\/div>\n
<\/div>\n
Instructions:<\/strong><\/div>\n
\n
    \n
  1. In a large saut\u00e9 pan, heat the oil. Add the onions, season with salt, and cook until soft and slightly caramelized, about 10 minutes.<\/li>\n
  2. Add the whiskey and Chocolate Espresso Balsamic Vinegar to deglaze the pan. Scrape up any yummy brown bits and stir as the liquid reduces over medium-high heat for 1-2 minutes.<\/li>\n
  3. Add the cream and allow to cook another 1-2 minutes.<\/li>\n
  4. Serve over coffee rubbed steak, pork, or wild game, toss with pasta or quinoa, or use as a gravy for mashed potatoes. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1960"}],"version-history":[{"count":1,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1960\/revisions"}],"predecessor-version":[{"id":1962,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1960\/revisions\/1962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1961"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}