whiskey sauce

Name: whiskey sauce
Prep time: 5 min
Cook time: 15 h
Total time: 15 h 5 min
Cuisine: American
Ingredients: 3/4 cup / 180ml Double/Heavy Cream, at room temp; ▢3/4 cup / 180ml Beef Stock; ▢1/2 cup / 120ml + 1 tsp Whisky (see notes); ▢1 tbsp Butter; ▢1 tsp Wholegrain Mustard; ▢2 small Shallots, peeled & very finely diced; ▢1 clove of Garlic, very finely diced; ▢1/4 tsp Coarse Ground Black Pepper, or to taste (see notes); ▢Salt, to taste

4 steps

Prep:5minCook:15h

This Whisky Cream Sauce is absolutely delicious and so easy to make – perfect for steak or haggis!

Updated at: Mon, 18 Nov 2024 08:11:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories310.8 kcal (16%)

Total Fat23.6 g (34%)

Carbs3.8 g (1%)

Sugars2.5 g (3%)

Protein1.2 g (2%)

Sodium328 mg (16%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cupDouble Cream

at room temp

¾ cupBeef Stock

½ cupWhisky

1 TbspButter

1 tspWholegrain Mustard

2Shallots

small, peeled & very finely diced

1 cloveGarlic

very finely diced

¼ tspCoarse Ground Black Pepper

or to taste

salt

to taste

Instructions

Step 1

Melt 1 tbsp butter in a pan over medium heat. Add shallots and fry until soft, then add in garlic & black pepper and fry for a couple of mins longer

Step 2

Add whisky and simmer for a few mins to reduce it right down until mostly evaporated. This is important to burn off the alcohol and take the 'sting' out of the flavour.

Step 3

Once the pungent alcohol smell has disappeared, add in beef stock, cream, wholegrain mustard and a pinch of salt (to taste).

Step 4

Stir somewhat frequently over a gentle simmer for around 10mins, or until the sauce has thickened. Test for seasoning and adjust accordingly. If you want a stronger whiskey flavour then stir in more 1 tsp at a time. Careful, it'll be strong as you won't have burnt off the alcohol!

Notes

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