Whisky Sauce

Author: Canadian Living

  • Portion size 300 servings

Ingredients

  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/3 cup unsalted butter melted
  • 1/4 cup whisky

Method

In heatproof bowl, whisk together egg, sugar and cornstarch until smooth; whisk in butter. Set over saucepan of simmering water; cook, whisking, until thickened enough to coat back of spoon, about 4 minutes. Remove from heat; whisk in whisky. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in heatproof bowl over hot but not boiling water.)

Nutritional facts Per 2 tbsp 25 mL : about

  • Sodium 7 mg
  • Protein 1 g
  • Calories 112.0
  • Total fat 7 g
  • Cholesterol 35 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whisky Sauce