Best 20 Whiskey Sauce Recipes

BOURBON WHISKEY BBQ SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
• Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
• Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
• Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

BREAD PUDDING WITH WHISKEY SAUCE III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
• Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
• Bake 45 minutes in the preheated oven, until lightly browned.
• To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

WHISKEY SAUCE

Steps:

• Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water; add to cream while whisking. Bring to a boil. Whisk; let simmer for a few seconds, taking care not to burn mixture on bottom. Remove from heat; stir in the sugar and bourbon. Stir until the sugar dissolves. Let cool to room temperature.

MAPLE WHISKEY BBQ SAUCE

Steps:

• Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
• Store in the refrigerator for up to 1 week, or freeze for future use.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

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.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For the pudding:.
• In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• Add raisins.
• Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• It needs to be very wet and somewhat “giggly”.
• Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• The pudding should bounce back a little and the knife should come out almost clean from the center.
• The pudding will look very raised and “poofy” when you remove it from the oven.
• It will fall in a minute.
• For the Sauce:.
• In a small saucepan, melt one stick butter or margarine.
• Add brown sugar and stir constantly until melted.
• Add whiskey and stir again until heated.
• Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

PAN-BROILED STEAK WITH WHISKEY SAUCE

Steps:

• Trim away any excess fat from the steak or steaks.
• Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
• Heat a heavy iron skillet over high heat.
• Grease the skillet with a piece of the fat trimmed from the steak.
• Toss in about half the salt.
• Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
• Reduce the heat to moderate and cook the steaks as desired.
• Remove to a warmed platter.
• Make the sauce.
• Pour off fat from the skillet.
• Melt the butter in the skillet over low heat.
• Add the onion and garlic and cook slowly until soft, stirring often.
• Add the remaining ingredients and simmer for 1 to 2 minutes.
• Pour over the steak or steaks and serve.

LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
• To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
• Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
• Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE

Steps:

• Pie Crust
• Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin Filling
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Pecan Syrup
• Combine all the ingredients thoroughly in a medium bowl; set aside.
• Assembly
• Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
• Whiskey Butter Sauce
• Melt the butter in the top of a double boiler set over gently simmering water.
• Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

WHISKEY SAUCE

Steps:

• Melt the butter over a low heat in a small saucepan.
• Stir in the sugar,whiskey, water, nutmeg, and salt until dissolved and it is well mixed.
• Remove from heat and vigorously whisk in the egg in the mixture until light and frothy.
• Turn the heat up to medium and bring to a boil while stirring gently.
• Cook until thickened, about a minute.
• Serve at once.

IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE

Steps:

• Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
• In saucepan, bring water, dates and baking soda to boil; let cool.
• In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
• Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
• While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
• Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
• To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
• Canadian Living Magazine: March 2007.

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

Steps:

• Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
• Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
• Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
• Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
• Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
• Meanwhile, make caramel sauce: Combine granulated sugar and ⅔ cup water in a small saucepan over medium-high heat.
• Stir continuously until sugar dissolves.
• Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
• Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
• Serve bread pudding warm with caramel-whiskey sauce.

BREAD PUDDING WITH WARM WHISKEY SAUCE

Steps:

• Preheat oven to 325 degrees.
• Soak raisins in warm water for 30 minutes, then drain.
• Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
• Sprinkle raisins on top.
• In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
• Pour over the bread and raisins and lighly fold in using a spatula.
• Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
• Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
• To make the whiskey sauce:
• In a small bowl beat eggs together with whiskey. Set aside.
• Melt butter in a large saucepan over low heat.
• Add the sugar and stir well.
• Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
• Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
• NOTE: If over cooked the sauce will curdle.
• Keep warm until serving.

SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE

Steps:

• Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
• Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
• Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS

Steps:

• Place the steaks in a shallow dish.
• Rub the steaks well in oil on both sides, then season with salt and pepper.
• Let stand at room temperature for 1 hour (no less!).
• Melt butter in a heavy skillet over medium heat.
• Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
• Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
• In another skillet heat a couple tablespoons oil over medium heat.
• Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
• Transfer the steaks to a plate and tent loosely with foil to keep warm.
• Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
• Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
• Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
• Season the sauce with salt and pepper.
• Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 250 degrees F.
• Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
• Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
• Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.