Whiskey Maple Cream Sauce Recipes

WHISKEY MAPLE CREAM SAUCE

Steps:

• Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.) When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Pour into a container and refrigerate until completely chilled. Stir before serving.Drizzle over pies!

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

WHISKEY MAPLE CREAM SAUCE (PIONEER WOMAN)

Steps:

• Combine whipping cream, maple syrup, and corn syrup in saucepan and whisk well.
• Bring to a light simmer over medium to medium-low heat.
• Simmer 15-20 minutes, stirring occasionally, until beginning to thicken and reduce.
• Remove from heat and whisk in whiskey.
• Return to heat and return to a simmer, stirring, 3-5 minutes to cook off the alcohol.
• Pour into container and refrigerate until cold.
• This will thicken significantly in the fridge but still be pourable.
• Drizzle, cold, over warm pecan pie (or just eat with a spoon)!