Creamy Whisky Sauce
What makes a weekend better than relaxing with a glass of whisky and some delectable food to go with it? A bucket of scrumptious fried chicken spells comfort food. What about a creamy whisky sauce to accompany it? Uses for whisky sauce are nearly endless. It’s versatile, delicious and simple to make. A little wine and sliced mushroom can jazz things up. Experimental cooks find many uses for a basic white sauce and its fancier counterparts. The best part of it? It goes well with anything, from spicy to sweet.
- 4 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup whisky
- 1/2 cup beef stock or broth
- Salt to taste
- Freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
Deep fry the onions in a pan with the 3 tablespoons butter over medium heat for a few minutes. Turn of the heat once the onions have nicely browned. Add the whisky to the fried onions. Simmer till the alcohol evaporates. Switch the heat to medium high and add the beef stock. Stir to combine. Season with salt and pepper to taste. Add some butter. Add cream. Let the sauce bubble away and reduce to half its quantity. Turn off the heat. Keep it covered with a foil so that it remains warm.
Serve the sauce with fried chicken. You can also spoon the sauce on to mashed potatoes. Serve with a side fresh green beans. Enjoy!
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