Whiskey Cream Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 tablespoon butter
  • 1 small onion (s)
  • 1 shot whiskey
  • 200 ml meat or vegetable broth
  • 200 ml cream
  • 1 teaspoon mustard
  • a bit salt
  • some pepper
  • possibly nutmeg
Whiskey Cream Sauce
Whiskey Cream Sauce

Instructions

  1. In a small saucepan, first melt the butter over medium heat. Dice or grate the onion very finely and sauté in the butter. When the onions are lightly brown, add the dash of whiskey and remove the pan from the hot plate.
  2. Then light everything with a lighter or a match. The lighting must be done relatively quickly after the whiskey has been poured in, so that too much alcohol has not evaporated. Now you watch what is happening. Sometimes the flame goes out by itself after a while. However, since I like to use a lot of whiskey, I put the lid off the flame after 20 seconds before the onions burn. Then deglaze the onions with the broth and cream. You can change the amount of broth and cream according to your own taste.
  3. Then put the pot back on the stove over high heat. Now bring the sauce to the boil and reduce to the desired consistency. You can change the temperature as you wish. Finally the mustard is stirred in and the sauce is seasoned with spices.
  4. The sauce goes well with many meat dishes as well as pasta, rice or potatoes.
  5. Some tips:
  6. 1. To flambé the onions, I first light a kebab skewer. Then there is no risk of getting burned, because it is like a long match.
  7. 2. Depending on the dish, I also replace part of the broth with gravy that was created when the meat was prepared. This usually improves the taste.

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