How to make the best whiskey sauce? Jan Ohrt gives you three recipes

How to make the best whiskey sauce? Well, if we at Whisky.dk don't know, we'd have to ask for help... That's why we asked our expert recipe blogger Jan Ohrt to give his top three suggestions for the best whiskey sauce or whiskey gravy. Get the answer to the best whiskey sauce here.

Post by Jan Ohrt It has long been an open secret that we Danes love gravy and potatoes and that they are a frequent component of the dinner table, both for everyday and festive occasions. Most of the time, it is a fatty, fatty mixture with added flavourings and colourings, and preferably of a consistency that sticks to the fork. However, our increasing food awareness in recent years has led to more nuanced and less fatty variants, but we still love a thick béarnaise sauce for our steaks, even though most people prefer to use it in powder form rather than mix it from scratch. Then, in the mid-1980s, a chain of steakhouses with a Danish-sounding surname opened and introduced whisky sauce to the menu, and even though it was of questionable quality from the start, we fell in love with it. The idea of making whiskey sauce is crazy, I've used the concept myself for meat, poultry and fish in different variations. And it's actually not that difficult to make from scratch at home in the kitchen. So here are three sauces of varying degrees of difficulty; the simple, the classic and the refined - all containing whisky:

The simple Whisky Sauce
50g. butter
a small can of tomato paste
3 tbsp. ketchup
1 tbsp. rosemary,
1 dl. whiskey Buffalo Trace Kentucky Straight Bourbon Whiskey 40%
1 quart whipping cream
salt and pepper

Heat the butter with tomato paste and rosemary and boil it for a few minutes, add the whiskey and boil it for a few more minutes to evaporate the alcohol. Add the cream while heating and stirring, season to taste with salt and pepper. Serve hot and immediately.

The Classic Whisky Sauce
2 tbsp. olive oil
1 shallot
2 cloves garlic
2 tbsp. mixed peppercorns
1 good slice of butter
1 dl. cream
2 dl. beef stock
1 dl. whiskey Buffalo Trace Kentucky Straight Bourbon Whiskey 40%

Heat the oil mildly in a sauce pan and add the finely chopped onions and garlic and heat them well until they are soft and transparent, add salt and pepper before you pour your stock into the pan and let it all simmer for about 15 minutes. Then strain the soup and pour it back into the pan. Add a good knob of butter, then the whisky, cream and mixed peppercorns. Let the sauce reduce for three to four minutes and serve.

The refined whiskey sauce2
½ dl. whiskey - Buffalo Trace Kentucky Straight Bourbon Whiskey 40%
2 tbsp. balsamic vinegar
5 tbsp. veal stock
2 sprigs fresh rosemary
1 sprig fresh thyme
½ shallot finely chopped
1 tbsp. rose pepper
1 can tomato paste
1 tbsp. bbq sauce
1 tbsp. tomato ketchup
1 tbsp. mustard (preferably coarse)
2 ½ dl. whipping cream
A little salt, sugar and pepper.

Nip the leaves off the rosemary and thyme stems and chop them finely. Save the stems. Cut the shallots into small cubes. Add 1.5 dl. whisky, veal stock and 1 tbsp. balsamic vinegar with the onion and stems in a saucepan and reduce by half. Set this essence aside. Pour the rest of the whisky, balsamic vinegar and peppercorns into another pot and heat thoroughly.
Take the pot off the fire and flambé. Once the fire has burnt out, add the tomato paste, bbq sauce, ketchup and mustard and sauté for a minute. Add the essence from before and let it heat through before pouring in the cream and chopped herbs.Let the sauce simmer for 5-10 minutes depending on the desired consistency. Season to taste with salt, sugar and pepper before serving.

All three varieties are best enjoyed immediately. However, they can be kept airtight for a few days in the fridge and reheated.

Relaterede produkter

Buffalo Trace Kentucky Straight Bourbon Whiskey 40%

EUR 39,75