Tomato And Whisky Sauce Recipes

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WHISKY CREAM SAUCE



Whisky cream sauce image

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

Provided by Good Food team

Categories     Condiment

Time 30m

Number Of Ingredients 8

2 tsp soft butter
2 tsp olive oil
2 shallots , finely chopped
1 bay leaf
2 garlic cloves , crushed
120ml Scotch whisky
200ml beef stock or chicken stock
200ml double cream

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.

Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium

WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

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!

TOMATO AND WHISKY SAUCE



Tomato and Whisky Sauce image

Make and share this Tomato and Whisky Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 30m

Yield 2 pounds, 16-20 serving(s)

Number Of Ingredients 4

2 lbs plum tomatoes or 2 lbs roma tomatoes
3 -4 ounces blended scotch whisky
3 -4 cloves garlic, crushed
salt and pepper

Steps:

  • Chop the tomatoes and place in a saucepan with the other ingredients.
  • Simmer for 20 minutes.
  • Store refrigerated.

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Top Asked Questions

What is the best way to make whisky sauce?
For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
How long do you cook cream and whisky for?
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.
How to cook a Christmas pie with whisky sauce?
After that, cool and refrigerate until needed. To cook the pie, first preheat the oven to 200°C, gas mark 6, then place the pie on a baking tray in the centre of the oven for 45-50 minutes, until the top is crusty and golden. Heat the sauce with the remaining whisky and spoon a little over each portion, with the rest handed round.
How do you cook with whisky in a pan?
Method 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.

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