Whisky Sauce Recipes

WHISKEY SAUCE

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.

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!

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

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.

BREAD PUDDING WITH WHISKEY SAUCE

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.

WHISKEY SAUCE

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.

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.

WHISKEY BUTTER SAUCE

Steps:

• Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
• Reduce for 8 to 10 minutes.
• Over a low heat, whisk in butter, a few pieces at a time.
• Add last Tbsp whiskey.
• Sauce consistancy is thin and perfect for a filet mignon or flank steak.

WHISKY SAUCE

Steps:

• Place all ingredients in a saucepan, bring to a boil. Cook until thickened, about an hour, whisking regularly. Serve hot over the pudding.