Whiskey Cream Sauce 01
- 30ml Scottish Whisky
- 150ml Double Cream
- Salt
- pepper
- Add 30ml of whisky to a hot saucepan and set it alight.
- Add 150ml of double cream.
- Season with salt and pepper.
- Lower the heat and allow the liquid to reduce by about half, to a pleasing consistency.
- Serve.
3.2.2925
Whiskey Cream Sauce
Author: Sauce Recipes
Difficulty: Easy
- 300ml (1/2pt) whipping cream
- 2tbsp wholegrain mustard
- salt and freshly ground black pepper
- 2tsp heather honey
- 2tbsp whisky
- Pour the cream into a saucepan and blend in the mustard and honey.
- Heat gently, stirring, until just below boiling point.
- Stir in the whisky.
- Season with salt and pepper to taste.
- Heat through for a further 1 minute and serve immediately.
3.2.2925
Whiskey Sauce
Author: Sauce Recipes
Difficulty: Moderate
- 500ml/17fl oz double cream
- 2 tsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tsp whisky
- sea salt and freshly ground white pepper
- 1 tbsp chopped fresh chives
- ½ lemon, juice only
- Heat the double cream in a pan over a medium heat.
- Add the wholegrain mustard, Dijon mustard and whisky and stir to mix well together.
- Increase the heat until the sauce is simmering.
- Continue to cook for 1-2 minutes.
- Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
- Stir in the tablespoon of chives.
- Whisk in the lemon juice.
3.2.2925