Bourbon Sauce

• 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

1. Heat the oil and 1 tablespoon butter in a medium saucepan over medium heat.
2. Add the carrot, onion, celery, and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 7 minutes.
3. Increase the heat to high, add 1 cup of the bourbon, and boil until completely evaporated, about 5 minutes.
4. Add the stock and thyme sprigs and boil until reduced to a sauce consistency (see page 250), about 1 1/2 cups, 20 minutes.
5. Strain the sauce through a fine-mesh strainer into a bowl and return to the saucepan.
6. Stir in the 2 tablespoons chilled butter, the remaining 2 tablespoons bourbon, and the chopped thyme.
7. Season the sauce with salt and pepper to taste and keep warm.

canola oil, butter, carrot, onion, celery, well, kosher salt, bourbon, chicken, thyme

Taken from www.epicurious.com/recipes/food/views/bourbon-sauce-382779 (may not work)