Best Whisky Sauce Recipes

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.

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

WHISKY CARAMEL SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
• Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
• Cool sauce to warm.

CARAMEL & WHISKY SAUCE

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.

BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE

Steps:

• CUMBERLAND WHISKY SAUCE:.
• In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
• Add the redcurrant jelly, salt, and cayenne, and stir well.
• Cook until thickened, about 2 to 3 minutes.
• Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
• HAGGIS:.
• Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

CORNISH HEN WITH WHISKY AND CREAM PAN SAUCE

Steps:

• For the Cornish hen: Preheat the oven at 450º and position the rack in the middle of the oven. Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen. Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices. When done, remove from the oven, place the hen in a dish and cover awith aluminum foil and let rest. To make the sauce: Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan. Add the shallots and cook until tender, 1 minutes. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper. Serve hot over the Cornish hen.

SCOTTISH BEEF IN WHISKY SAUCE

Steps:

• Cut the beef up into thin strips.
• Melt the butter in a medium frying pan.
• Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
• Stir in the liqueur and cream.
• Heat gently to reduce liquid slightly.
• Serve at once with vegetables.

IRISH SALMON WITH WHISKY CREAM SAUCE

Steps:

• Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt. 2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them. 3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble. 4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE

Steps:

• * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
• TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander.
• Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
• Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
• Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
• TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.
• In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate.
• Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
• Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
• Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated.
• Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes.
• Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
• TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
• Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked.
• Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender.
• Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste.
• TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy.
• Scatter glazed vegetables over the meatballs and garnish with the parsley.
• Serve with boiled potatoes or rice.

BACON-WRAPPED FILLET STEAK WITH SCOTCH WHISKY AND GINGER ALE SAUCE WITH HERBED MUSHROOMS

Steps:

• Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you're ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE RECIPE - (4/5)

Steps:

• For the Chicken: Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap the chicken breasts in bacon, covering as much of the chicken as possible. Brush with melted butter and season. Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy. For the Clapshot: Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked. Drain, and return to the pan. Mash them together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives. For the Sauce: Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.

TOMATO AND WHISKY SAUCE

Steps:

• Chop the tomatoes and place in a saucepan with the other ingredients.
• Simmer for 20 minutes.
• Store refrigerated.

BIG JOHN'S BREAD PUDDING WITH WHISKY SAUCE

Steps:

• Preheat oven to 350 degrees.
• Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
• Add milk and butter, beat again.
• Stir in pineapple, coconut and pecans.
• Place bread in a large buttered baking pan and pour beaten mixture over top.
• Let stand for 15 minutes.
• Bake until the center becomes firm.
• SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
• Remove from heat and blend in egg yolk and vanilla.
• Pour in Whiskey while stirring constantly.
• Sauce will thicken as it cools.
• Serve over warm bread pudding.

PORK MEDALLIONS WITH WHISKY SAUCE

Steps:

• 1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at High for 1 minute or until thoroughly heated; set the mixture aside.
• 2. Heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle salt and pepper evenly over both sides of the pork. Add the pork to the pan; cook 3 minutes on each side or until the desired degree of doneness. Remove from the pan; keep warm.
• 3. Add whisky mixture to the pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve pork with the sauce spooned over it.

SPARERIBS WITH SMOKY WHISKY BARBECUE SAUCE

Steps:

• Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
• Refrigerate if preparing ahead.
• Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
• Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
• Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.

WHITE CHOCOLATE BREAD PUDDING WITH WHISKY SAUCE RECIPE - (5/5)

Steps:

• For the sauce: Combine cream, whisky, and sugar in a heavy small saucepan. Scrape in seeds from the vanilla bean; add bean. Bring to a simmer over high heat, stirring constantly. Reduce heat to medium low. Mix 3 tablespoons of cold water and cornstarch in a bowl until smooth. Add to cream mixture; simmer until the sauce thickens slightly and leaves a path when the finger is drawn across the back of the spoon, stirring frequently, about 10 minutes. Strain the sauce into a small bowl. Cover and refrigerate until chilled, about 1 hour. Keep chilled. For pudding, preheat the oven to 400. Whisk milk, sugar, eggs, yolks and vanilla in a large bowl until well blended. Mix in bread. Let stand for 20 minutes. Stir both chocolates into the bread mixture. Transfer to an 8inch square baking dish. Place baking dish in a large baking pan. Add enough hot water to pan to come 1 inch up the sides of the baking dish. Bake pudding until set, 1 hour. Remove dish from the water. Cool pudding slightly and serve warm with the chilled sauce.

FILET STEAKS WITH AN IRISH WHISKY & CREAM PAN SAUCE - RECIPE - FINECOOKING

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 1 Tbs. vegetable oil if not using cast iron.) Test 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 peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare or 125°F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.
• Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the 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 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.

FILET STEAKS WITH AN IRISH WHISKY & 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 1 tablespoon vegetable oil if not using cast iron.) Test 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 peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120 degrees F for rare or 125 degrees F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.
• TO MAKE THE PAN SAUCE:
• Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the 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 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.

PORK IN A WHISKY CREAM SAUCE

Steps:

• In a frying pan heat the olive oil on a high heat and fry the pork steaks on both sides until brown. At this point add the butter and spoon over the steaks until cooked to your taste. Remove steaks to a plate and keep warm.
• Drain the excess fat from the pan, lower the temperature to a medium heat and add the garlic,mushrooms and thyme. Fry for 3 or 4 mins then add the whisky. Cook for a couple of mins to cook off the alcohol.
• Pour in chicken stock, whisk in the cream cheese and season.
• Put the steaks back into the sauce to heat through for a few mins Turn up the heat to reduce the sauce. Serve.

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.