This quick and easy whisky cream sauce is the second whisky sauce on Felly Bull. I've wanted to make a cream based whisky sauce for a while now...and here it is!
It's a perfect sauce to go with steaks, chicken, pork chops and even pasta. Also enjoy it with your Burns supper, served with traditional haggis, neeps, and tatties or chicken balmoral.
With rich flavours from whisky and cream, it's an indulgent sauce that's ready in minutes!
Tips
- 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.
Frequently Asked Questions
A blended Scotch whisky works best, but it doesn’t need to be expensive. A single malt Scotch whisky will add a smokier flavour, while a bourbon or Irish whisky will give a smoother, sweeter finish. Choose based on your flavour preference.
Yes - you can make the sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat it gently on the hob over low heat, stirring occasionally. You may need to add a splash of water or stock to loosen it if it has thickened too much.
Due to the cream content, this sauce doesn’t freeze well as it may separate upon thawing. It’s best made fresh or kept in the fridge for a few days and reheated gently.
If the whisky flavour is too strong, allow the sauce to simmer a bit longer to cook off more of the alcohol, or add a little more cream or stock to mellow it out.
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HOW TO MAKE THIS QUICK AND EASY WHISKY CREAM SAUCE
Ingredients
- 30g butter
- 2 shallots (approx. 80g), very finely chopped
- 140ml blended Scotch whisky (see Tips)
- 2 beef stock cubes or pots, dissolved in 200ml boiling water
- 300ml double cream (I use Elmlea to reduce the calories!) (see Tips)
- 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. Transfer to a jug for serving.
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Quick and Easy Whisky Cream Sauce
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Derek Rochester says
Hi, yes this worked well for me. I prepared mini vol au fonts filled with blended snails,garlic, butter and parsley. The whisky sauce dressed the dish. Yummy!
Note ! Snails were bought from well known store frozen in shells to start with. The snails were removed from their shells and blended.
Deborah says
Hi Derek, thanks for your positive comment, it's much appreciated! I'm glad to hear the whisky sauce went so well with your snail vol-au-vents. (PS: if you could give a star rating, that would also be appreciated😃)
Anonymous says
I will send you a photo,next time.
Deborah says
Thank you!