Whisky Cream Sauce Recipe


  • 2 tablespoons butter
  • 1 small shallot, finely minced (sub with 1/4 cup minced onion if needed)
  • 1 clove garlic, minced
  • 1/4 cup whisky (Bourbon, Scotch, or Irish all work)
  • 1 cup heavy cream
  • 1/2 cup beef stock (vegetable or chicken stock can be substituted)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon wholegrain mustard
  • Salt and freshly ground black pepper to taste
  • Optional: Pinch of freshly grated nutmeg


  • Sauté aromatics: Over medium heat, melt the butter in a medium saucepan. Add the minced shallot and cook, stirring occasionally, until softened (about 2-3 minutes). Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
  • Deglaze with whisky: Carefully add the whiskey to the saucepan. Simmer for 2-3 minutes, stirring occasionally, to cook off most of the alcohol and allow the flavors to concentrate. If you want a very mild whisky flavor, simmer a bit longer.
  • Create the base: Whisk in the heavy cream, beef stock, Dijon mustard, and wholegrain mustard. Bring the mixture to a gentle simmer.
  • Thicken the sauce: Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon (about 5-10 minutes). The time will vary depending on your desired consistency.
  • Season and adjust: Remove the pan from the heat. Taste the sauce and generously season with salt and freshly ground black pepper to your liking. If desired, a pinch of freshly grated nutmeg can add a subtle warm note.
  • Serve and enjoy: Pour the warm sauce over your favorite dish – steak, chicken, pasta, or roasted vegetables are all delicious options.


  • Whisky choice: Choose your favorite type of whisky to suit your taste and dish. A smoky Scotch offers a bold punch, while Bourbon gives a smoother sweetness.
  • Flambé (optional): For a dramatic presentation, carefully tilt the pan to ignite the whisky after adding it and let the flame burn out naturally.
  • Spice it up: Add a pinch of cayenne pepper for a touch of heat.
  • Herby twist: Stir in a teaspoon of chopped fresh herbs like thyme, rosemary, or chives at the end.


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