Whiskey Cream Sauce Recipe

This creamy Whiskey Cream Sauce is made with simple ingredients like butter, diced onions, a good splash of whiskey, savory beef stock, and rich heavy cream. This recipe creates a velvety and deeply flavorful sauce that is luxurious and smooth. It’s the perfect way to elevate a simple steak dinner, comes together in just 25 minutes, and makes enough for two, making it ideal for a special date night.

Whiskey Cream Sauce Ingredients

• 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

How To Make Whiskey Cream Sauce

1. Sauté the onions: Melt 3 tablespoons of the butter in a skillet over medium heat. Add the diced onions and cook for several minutes, stirring occasionally, until the onions are soft and nicely browned.
2. Add the whiskey: Turn the burner off temporarily to prevent the whiskey from igniting. Carefully pour in the whiskey and let the steam evaporate.
3. Reduce the sauce base: Turn the burner back on to medium-high heat. Pour in the beef stock, a dash of salt, and some freshly ground black pepper. Let the mixture bubble and cook until it has reduced by about half, which concentrates the flavor.
4. Finish with butter and cream: Whisk in the last tablespoon of butter until it melts into the sauce. Reduce the heat to low and slowly whisk in the heavy cream, using 1/4 cup for a thinner sauce or up to 1/2 cup for a richer one. Let the sauce simmer gently for a few more minutes to thicken slightly. Serve warm.

Recipe tips

• Brown the Onions Properly: Take the time to let the onions cook until they are genuinely browned, not just soft. This caramelization process creates a deep, sweet flavor that forms the delicious base of your sauce.
• Reduce the Sauce for Flavor: Don’t skip the step of letting the whiskey and beef stock mixture reduce. This process boils off some of the liquid, which intensely concentrates the savory flavors and makes for a richer, more robust sauce.
• Be Careful with the Whiskey: Always turn off the heat or remove the pan from the flame before adding alcohol. This is a critical safety step to prevent the alcohol from flaring up when it hits the hot pan.
• Don’t Boil the Cream: After you add the heavy cream, keep the heat on low. Bringing a cream sauce to a rolling boil can cause it to “break” or separate, resulting in a grainy texture. A gentle simmer is all you need to thicken it perfectly.

What To Serve Whiskey Cream Sauce

This rich and savory sauce is the ultimate partner for beef. Drizzle it generously over a perfectly seared filet mignon, New York strip, or ribeye steak. It’s also incredibly versatile and tastes wonderful with pan-seared pork chops, roasted chicken, or even as a luxurious sauce for meatballs. For a truly comforting meal, serve it over a bed of creamy mashed potatoes.

How To Store Cream Sauce Leftovers

Refrigerate: Allow the sauce to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills. Reheat it gently on the stovetop over low heat, whisking until smooth. Freeze: Freezing is not recommended for this sauce. Cream-based sauces tend to separate and become grainy when they are thawed, which will ruin the smooth, velvety texture.

Whiskey Cream Sauce Nutrition Facts

• Serving Size: 1 serving
• Calories: 510 kcal
• Total Fat: 48g
• Saturated Fat: 30g
• Cholesterol: 145mg
• Sodium: 450mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0.5g
• Sugars: 3g
• Protein: 3g

Frequently Asked Questions

• What kind of whiskey is best for this sauce? A good all-around bourbon, rye, or Irish whiskey works beautifully. You don’t need to use an expensive bottle, but choose one with a smooth flavor that you would enjoy drinking for the best results.
• Can I make this sauce without alcohol? Yes. To make a non-alcoholic version, you can omit the whiskey and simply deglaze the pan with the beef stock. To add a bit of complexity, you could add a teaspoon of Worcestershire sauce or a splash of balsamic vinegar.
• My sauce seems too thin. How can I thicken it? First, ensure you have let it reduce by half and simmered it after adding the cream. If it’s still not thick enough, you can make a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then slowly whisking it into the simmering sauce until it reaches your desired consistency.
• Can I use shallots instead of onions? Absolutely. Finely minced shallots are a great substitute. They will provide a slightly milder, more delicate flavor than yellow onions, which works wonderfully in this rich sauce.

Try More Recipes:

• Wonton Taco Cups Recipe
• Yorkshire Pudding Recipe
• Zucchini Caprese Sliders Recipe