Jamaican Jerk Sauce

• 1 quart water
• 2 tablespoons chicken base
• 3 ounces whiskey
• 1 medium yellow onions or 3 large shallots
• 2 tablespoons minced garlic
• salt and pepper
• 3 tablespoons caribbean jerk seasoning
• 1 tablespoon montreal seasoning
• 1 teaspoon paprika
• 1 dash oregano
• 1 dash parsley
• cornstarch, to desired thickness
• 4 medium mushrooms, sliced thin

1. Saute garlic and shallots in olive oil.
2. Reduce with whiskey (actually burn whiskey off).
3. Add water and chicken base, bring to boil.
4. Add salt, pepper, paprika, jerk seasoning, Montreal chick seasoning, dry parsley, and oregano.
5. Thicken with corn starch or roux.
6. Add mushrooms when taken off heat, stir, and serve over chicken steak or pork.

water, chicken base, whiskey, yellow onions, garlic, salt, caribbean jerk seasoning, montreal seasoning, paprika, oregano, parsley, cornstarch, mushrooms

Taken from www.food.com/recipe/jamaican-jerk-sauce-251624 (may not work)