Whiskey Cream 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 SAUCE



Whiskey Sauce image

Provided by Geoffrey Zakarian

Categories     dessert

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 3

1 cup confectioners' sugar, sifted
3/4 cup heavy cream, warmed
1/4 cup bourbon

Steps:

  • In a medium saucepan over medium-low heat, add the confectioners' sugar. Cook, without moving the pot, until the sugar begins to melt, about 3 minutes. Continue to cook, whisking occasionally to break up any lumps, until the sugar is completely melted and golden brown, 3 to 4 minutes.
  • Pour in the warm cream. The mixture may solidify. Raise the heat to medium and simmer, stirring, until the mixture melts again and is smooth, about 3 minutes. Take the pot off the heat and carefully add the bourbon. Return to the heat, bring to a boil, and simmer 1 minute to cook off some of the harshness of the bourbon. Let cool at least 10 minutes before serving, but serve warm.

DESSERT WHISKEY SAUCE



Dessert Whiskey Sauce image

Pour this tasty whiskey sauce over bread pudding, pound cake, or pie. Use whiskey, bourbon, or a fine brandy in this dessert sauce recipe.

Provided by Diana Rattray

Categories     Dessert     Sauce

Time 10m

Number Of Ingredients 4

4 tablespoons butter ( softened )
1/2 cup sugar
1 egg ( beaten )
2 tablespoons whiskey (or Bourbon or brandy or a little more)

Steps:

  • Cream butter and sugar together; blend in the beaten egg.
  • Put mixture in top of a double boiler over gently boiling water and stir until thickened.
  • Remove from heat and stir in whiskey, Bourbon, or brandy. Spoon warm sauce over pudding and serve.

Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Cholesterol 26 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 36 mg, Sugar 8 g, Fat 4 g, ServingSize About 1 Cup (12 Servings), UnsaturatedFat 0 g

WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

2011 Ree Drummond, All Rights Reserved.

Provided by Ree Drummond

Categories     christmas,eggs and dairy,side,thanksgiving

Time 25m

Yield 2 servings

Number Of Ingredients 7

½ cup onions, diced
½ cup whiskey
½ cup beef stock or broth
dash salt
4 Tbsp butter
freshly ground black pepper
¼ - ½ 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!

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

STEAKS WITH WHISKEY CREAM SAUCE



Steaks With Whiskey Cream Sauce image

This is the ultimate decadent, impressive, delicious main dish. This came from a set a recipe cards my sister received as a gift many years ago. It's one of my favourite meals to make, share, and enjoy. :)

Provided by Sara 76

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 steak fillets
2 slices bread, 1 inch thick
2 tablespoons butter
1 teaspoon French mustard
4 tablespoons butter
1 teaspoon flour
1 shallot, minced
3 tablespoons water
1/4 cup cream
2 teaspoons parsley, chopped
1 beef bouillon cube, crumbled
1 tablespoon whiskey
1 teaspoon lemon juice

Steps:

  • Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
  • Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
  • Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
  • Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
  • This is best served with new potatoes and green beans.

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

WHISKEY SAUCE



Whiskey Sauce image

Serve this sauce with Commander's Palace Bread Pudding Souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water; add to cream while whisking. Bring to a boil. Whisk; let simmer for a few seconds, taking care not to burn mixture on bottom. Remove from heat; stir in the sugar and bourbon. Stir until the sugar dissolves. Let cool to room temperature.

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Top Asked Questions

How do you make a whiskey and onion sauce?
Method 1 Heat the butter and oil in a sauce pan. 2 Add in the onion/shallot and cook until translucent. 3 Add in the whisky, then carefully light the pan liquid to burn off the alcohol. 4 When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. ... More items...
How do you thicken a whiskey sauce?
Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce on a low heat while continuing to stir then add salt and pepper to taste If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too! This won’t have the alcohol burned off so will be a much stronger taste.
What to serve with whisky cream sauce?
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes 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.
How long does it take to make whisky sauce without cream?
This whisky sauce without cream takes about 15 minutes to make. Perfect for whipping up right after the haggis is finished cooking! And, of course, this paleo whisky sauce is also low carb!

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