Best Whiskey Cream Sauce Recipes

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!

FILET MIGNON WITH WHISKEY CREAM SAUCE

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.

PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
• Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
• Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
• To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.

IRISH WHISKEY CREAM SAUCE

Steps:

• 1. In a small sauce pan add 1 stick of butter,and place over low heat till melted.
• 2. When butter has melted, add sugar, whipping cream & whiskey. Whisk together to blend. Then bring to a simmer, lower heat and let simmer for about 5 minutes, till mixture becomes slightly thickened.
• 3. Remove from heat add chopped pecans and butter flavoring. Stir to blend, then serve with Bread pudding.

STEAKS WITH WHISKEY CREAM SAUCE

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.

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

Steps:

• Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes.
• Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
• Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
• Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
• ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
• Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats-about 5 minutes.
• Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
• Then add the shallots and garlic. Saute for 3 minutes.
• Add the bourbon and chicken stock.
• Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste-usually about 1 teaspoons of salt.
• Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
• Serve the gnocchi warm and garnish with fresh thyme leaves!
• *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

WHISKEY MAPLE CREAM SAUCE (PIONEER WOMAN)

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)!

BEEF FILLET WITH IRISH WHISKEY AND CREAM PAN SAUCE

Steps:

• Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that's large enough to hold the steaks over high heat until quite hot. Add the vegetable oil if not using cast iron. Test pan by touching the edge of one steak to the pan surface; it will sizzle briskly when ready.
• Immediately drop in the steaks and sear one side for 2 minutes. SNeak a peak to see if the first side is nicely browned. Flip the steaks and sear the other side for 2-3 minutes.
• Reduce heat to medium high, cook for another 2 minutes, flip, and cook until a digital thermometer reads 120 degrees for rare, or 125 degrees for medium rare, another 1-2 minutes. Transfer steaks to a warm platter and let them rest, covered loosely with foil, while you make the sauce.
• Return unwashed pan to medium heat. Add butter and let it melt. Add shallots and cook, stirring, until fragrant and just tender, 1-2 minutes. Add whiskey and stir with wooden spoon, scraping up any browned bits stuck to the pan. Add broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. WHisk in the mustard and then the cream. COntinue to cook at a boil, stirring, until reduced to a saucy consistency, 3-5 minutes. Taste the sauce and season with salt and pepper, and lemon juice. Serve steak with the sauce.

WHISKEY THAI CHILI PULLED PORK BELLY LUMPIA WITH IRISH CREAM CHILE SAUCE

Steps:

• For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
• Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
• For the lumpia: Preheat the oven to 350 degrees F.
• Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
• Pull the pork belly with two forks.
• Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
• Beat the egg together with the flour in a small bowl.
• Roll pork belly into lumpia wrappers and seal with egg wash.
• Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
• Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.

STEAK WITH A CHIVE & WHISKEY CREAM SAUCE

Steps:

• Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree.
• Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine.
• Add remaining ingredients and simmer gently until just thickened.
• Serve steaks with whiskey sauce.

IRISH SODA BREAD PUDDING W/ WHISKEY CREAM SAUCE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.
• 2. Spray pans with non stick cooking spray and set aside till needed.The pans I used are 9 X9 inch and the loaf pan is 12"X4 1/2 X 31/4 inches. I used the loaf pan at my brother Al's suggestion just to be different from the traditional.
• 3. Add Bread cubes to large bowl.
• 4. Toss in unsweetened coconut.
• 5. Add Melted butter.
• 6. Add Irish Whiskey.
• 7. Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.
• 8. In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,
• 9. Then measure and add milk to the bowl
• 10. Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended
• 11. Stir in the vanilla and butter extract, and whisk again. I make my own Vanilla by the 1/2 gallon size, so that is what you see in the picture.
• 12. Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.
• 13. After time has elapsed, pour mixture into prepared pan or pans.
• 14. Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.
• 15. Allow to cool for about 10 minutes then invert onto serving plate. Prepare whiskey sauce and serve over bread pudding. Top with whipped topping if desired.
• 16. Prepare whiskey sauce by melting the butter in a small sauce pan, then when melted add the sugar, whipping cream and whiskey, then whisk briskly to blend, when it starts to simmer, lower heat and allow to simmer about 4-5 minutes until creamy whisking as you go to prevent sticking.Remove from heat add chopped nuts and butter flavoring.
• 17. Serve with bread pudding slices.

CELTIC APPLE CRUMBLE W/ IRISH WHISKEY CREAM SAUCE

Steps:

• 1. To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
• 2. Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish.
• 3. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
• 4. To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
• 5. Irish Whiskey Cream Sauce In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.

WHISKEY MAPLE CREAM SAUCE

Steps:

• Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.) When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Pour into a container and refrigerate until completely chilled. Stir before serving. Drizzle over pies!

WHISKEY AND MARMALADE SAUCE WITH ICE CREAM

Steps:

• Heat the marmalade and whiskey in a small saucepan.
• Let it bubble for a few minutes, then pour it over vanilla ice cream.

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

Steps:

• Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces. ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats-about 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste-usually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!