whiskey sauce

We had some pork loin joint left over from yesterdays roast and I remembered my husband having wild boar in a whiskey sauce a couple of years ago so here's my version.

Ingrediants
1 White onion peeled and finely chopped
1 Red onion peeled and finely chopped
half red pepper deseeded and finely chopped
50ml whiskey (preferably tenessee)
Half carton of single cream
Vegetable stock cube
half pint of milk
1tbsp olive oil
1tbsp cornflour
knob butter

Fry the onions and pepper in the olive oil until soft.
Remove the saucepan from the heat and stir in the cornflour.
Return to the heat and stir continously until the flour has thoroughly mixed with the oil and juices.
Slowly add the whiskey and stir.
Add the stock cube and stir.
Now slowly add the cream.
Add the milk.
Simmer over a medium heat until the sauce has thickened.