WHISKEY SAUCE
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
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.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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!
PAN-BROILED STEAK WITH WHISKEY SAUCE
This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.
Provided by Redneck Epicurean
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
WHISKEY SAUCE
This is a sauce that you could use to pour over bread puddings, friut cake, or whatever else you can dream up. If you prefer a milder sauce then use half water and half whiskey.
Provided by mommyof 3
Categories Sauces
Time 13m
Yield 8 serving(s)
Number Of Ingredients 7
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.
THE FORT'S WHISKY BBQ SAUCE
Steps:
- Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Use immediately or cool and refrigerate for up to 10 days.
WHISKEY SAUCE
Provided by Geoffrey Zakarian
Categories dessert
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 3
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.
CARAMEL & WHISKY SAUCE
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Provided by Good Food team
Categories Treat
Time 20m
Yield Makes 3 x 330ml jars
Number Of Ingredients 6
Steps:
- Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
TOMATO AND WHISKY SAUCE
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
Steps:
- Chop the tomatoes and place in a saucepan with the other ingredients.
- Simmer for 20 minutes.
- Store refrigerated.
STEAKS WITH WHISKEY CREAM SAUCE
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
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.
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
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
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
WHISKY SAUCE
A great simple Whisky Sauce to accompany Haggis on Burns Night
Provided by minkx1
Time 15m
Yield Serves 4
Number Of Ingredients 0
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.
BREAD PUDDING WITH WHISKEY SAUCE
The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.
Provided by mermaidmagic
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the pudding:.
- In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
- Add raisins.
- Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
- When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
- It needs to be very wet and somewhat giggly.
- Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
- The pudding should bounce back a little and the knife should come out almost clean from the center.
- The pudding will look very raised and poofy when you remove it from the oven.
- It will fall in a minute.
- For the Sauce:.
- In a small saucepan, melt one stick butter or margarine.
- Add brown sugar and stir constantly until melted.
- Add whiskey and stir again until heated.
- Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
Nutrition Facts : Calories 696.8, Fat 29.8, SaturatedFat 17.6, Cholesterol 156.8, Sodium 374.2, Carbohydrate 97, Fiber 1, Sugar 76, Protein 7.6
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