Quick and Easy Whisky Cream Sauce
This quick and easy whisky cream sauce is perfect for steak and chicken. With rich flavours, it’s an indulgent sauce ready in just minutes!
Equipment
Ingredients
- 30 g (2 tbsp) butter
- 80 g (⅓ cup) shallots very finely chopped
- 140 ml (½ cup) blended Scotch whisky (see Notes)
- 2 beef stock cubes or pots dissolved in 200ml boiling water
- 300 ml (1 ¼ cups) double cream (I use Elmlea to reduce the calories!) (see Notes)
- salt and freshly ground black pepper
Instructions
- Melt the butter in a saucepan over a medium heat. Add the shallots and sauté for 2 minutes until tender and slightly golden.
- Add the whisky and boil on a high heat for 1.5 minutes, to burn off the alcohol. Take the pan off the heat and add the stock and cream, stir to combine.
- Return the pan to a high heat and bubble the sauce for 1 minute. Season, to taste, with salt and freshly ground black pepper, then transfer the sauce to a jug for serving.
Notes
- Whisky - if you want to adjust the whisky flavour in the sauce, let the alcohol cook off for a milder taste, or add a touch more for a stronger flavour.
- Alternative alcohol - if you don't have whisky to hand, try using brandy, cognac or bourbon as substitutes.
- Dairy-free option - use coconut cream, oat cream or almond cream instead of double cream to make the sauce dairy-free.
- This quick and easy whisky cream sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 277kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 342mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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