WHISKEY MAPLE CREAM SAUCE (PIONEER WOMAN)
Courtesy Ree Drummond, Pioneer Woman. This stuff is sooo good drizzled over pecan pie (or anything else, really)! Kid safe as the alcohol is cooked off, but it definitely still has an "adult" taste to it. Must be made a day in advance. Number of servings is a guess.
Provided by RSL5709
Categories Pie
Time 25m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine whipping cream, maple syrup, and corn syrup in saucepan and whisk well.
- Bring to a light simmer over medium to medium-low heat.
- Simmer 15-20 minutes, stirring occasionally, until beginning to thicken and reduce.
- Remove from heat and whisk in whiskey.
- Return to heat and return to a simmer, stirring, 3-5 minutes to cook off the alcohol.
- Pour into container and refrigerate until cold.
- This will thicken significantly in the fridge but still be pourable.
- Drizzle, cold, over warm pecan pie (or just eat with a spoon)!
Nutrition Facts : Calories 210.9, Fat 16.5, SaturatedFat 10.3, Cholesterol 61.1, Sodium 18.2, Carbohydrate 15.1, Sugar 9.4, Protein 0.9
WHISKEY CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 25m
Yield 2 servings
Number Of Ingredients 7
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!
CREAMY MUSHROOM WHISKEY STEAK SAUCE
Make and share this Creamy Mushroom Whiskey Steak Sauce recipe from Food.com.
Provided by Chef GreanEyes
Categories Sauces
Time P3DT3h
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the butter in saute pan over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.
- 2. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the size of your mushrooms.
- 3. Season with salt, pepper and nutmeg. Pour in the whisky and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol. Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.
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