Danes are a potato and gravy/sauce kinda people. I grew up on a lot of potatoes and my moms quick skillet sauce, which was made with milk or cream in the skillet, she had used for preparing the meat. Nowadays I only make this kind of sauce maybe once or twice a year. The amount of fat, is not agreeing with my way of living anymore.
In the 80's and 90's most Danes would serve you Knorr béarnaise when serving steak, some might make the homemade béarnaise for an extra treat. In the 00's whiskey cream sauce became a big hit, especially when Jensens Bøfhus (a chain of steakhouses) started selling their popular sauce in most grocery stores in Denmark.
This is my take on this classic whiskey cream sauce.
- 50 g salted butter (maybe you can use less)
- 85 g (3 oz) tomato puree
- 200 ml beef stock
- 250 ml heavy whipping cream
- 2 teaspoon fresh thyme leaves
- 2 tablespoons whiskey (DO NOT use a smokey one)
- ½ teaspoon sugar
- salt, pepper to taste
Melt the butter in a saucepan. When melted, the butter will foam up, swirl the butter in the pan. When the foam subside and the butter is turning a golden brown, whisk in the tomato paste and then the rest of the ingredients. Let the sauce cook at a simmer, while whisking, for a few minutes so the most of the alcohol evaporates. Season the sauce with salt and pepper. You can thicken the sauce with cornstarch in cold water, if you like a thicker sauce.
Serve the sauce with your favorite steak.