Scottish Whiskey Sauce Recipes

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

WHISKEY MARINADE

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

BOURBON WHISKEY BBQ SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE

Steps:

• Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
• Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
• Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!

WHISKEY SAUCE

Steps:

• Melt the butter over a low heat in a small saucepan.
• Stir in the sugar,whiskey, water, nutmeg, and salt until dissolved and it is well mixed.
• Remove from heat and vigorously whisk in the egg in the mixture until light and frothy.
• Turn the heat up to medium and bring to a boil while stirring gently.
• Cook until thickened, about a minute.
• Serve at once.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

WHISKY SAUCE

Steps:

• Add 30ml of whisky to a hot saucepan and set it alight (please be careful, you don't want to set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn of the alcohol, otherwise the sauce will be too bitter.
• Add 150ml of double cream, season with salt and pepper, reduce the heat and allow the liquid to reduce to a nice thick consistency.
• Once the liquid has reduced (usually by half), take it off the heat and pour over the haggis.