Whisky Sauce
22 people added this to their Recipe Box
This recipe makes 5 1/4 cup (60 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp 25 mL : about | - |
| cal | 112 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 35 mg |
| sodium | 7 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 6 |
| folate | 1 |
Ingredients
- 1 egg
- 1/2 cup granulated sugar
- 1 tsp cornstarch
- 1/3 cup unsalted butter, melted
- 1/4 cup whisky
Preparation
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.)
Source : Canadian Living Magazine: May 2007
- Keywords : Condiments/sauces; Whiskey; Make-Ahead; Simmer; Butter; Sugar;
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