Tested till perfect Whisky Sauce

Whisky Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-1/4 cups (300 mL)


  • 1 1eggeggs
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tsp 1tspcornstarch
  • 1/3 cup 1/3cupunsalted butter, melted
  • 1/4 cup 1/4cupwhisky
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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 Information Per 2 tbsp 25 mL : about

cal 112 pro 1g total fat 7g sat. fat 4g
carb 10g fibre 0g chol 35mg sodium 7mg

% RDI:

iron 1 vit A 6 folate 1
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