Spaghettini Wcream Whiskey Sauce Recipes

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WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

Steps:

  • Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
  • Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
  • Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
  • Serve with beef, baby!

WHISKEY SAUCE



Whiskey Sauce image

This is a sauce that you could use to pour over bread puddings, friut cake, or whatever else you can dream up. If you prefer a milder sauce then use half water and half whiskey.

Provided by mommyof 3

Categories     Sauces

Time 13m

Yield 8 serving(s)

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup sugar
1/4 cup of your favorite whiskey
2 tablespoons water
1/4 teaspoon ground nutmeg
1 large egg
salt

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 WHISKEY CREAM SAUCE



Irish Whiskey Cream Sauce image

This recipe is from my cookbook IRISH SPIRIT By Margaret M Johnson, except I added the addition of the toasted chopped pecans & Butter Flavoring. I wanted to add a sauce to my Irish Soda Bread Pudding and this one was a perfect addition. It is simple and easy & added new dimensions to the pudding with the texture of the toasted...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 10m

Number Of Ingredients 6

1 stick butter, softened to room temperature
1 c sugar,
6 Tbsp heavy whipping cream
1/4 c irish whiskey ( i used jameson)
1 c toasted pecans
1 tsp butter flavoring

Steps:

  • 1. In a small sauce pan add 1 stick of butter,and place over low heat till melted.
  • 2. When butter has melted, add sugar, whipping cream & whiskey. Whisk together to blend. Then bring to a simmer, lower heat and let simmer for about 5 minutes, till mixture becomes slightly thickened.
  • 3. Remove from heat add chopped pecans and butter flavoring. Stir to blend, then serve with Bread pudding.

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

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.

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