This whisky sauce is the perfect dessert sauce to drizzle over everything and anything. Try it over:
It's also delicious over vanilla ice cream, Mexican flan, custard tarts, all kinds of pies, fruit crisps, and apple cobbler.
Ingredients for Whisky Sauce:
There are few desserts that can't be improved with a drizzle of whisky sauce. Even better, you only need a handful of ingredients and about 20 minutes to make this delicious dessert sauce. Here's what you need:
- 4 egg yolks
- Salted butter. You can also use unsalted butter, but will probably want to add a bit more salt if you do.
- Brown sugar or honey.
- Whisky! My preference is to use bourbon whisky in this sauce, but you really can use any kind of whisky you like. It's not necessary to use top-shelf whiskey in this recipe, but it is important that it's something you like enough to drink on its own. If you wouldn't drink it, don't make this sauce with it.
- Salt - as much or as little as you like
- Pure vanilla extract
How to Make Whisky Sauce
The sauce is easy to make, only takes about 20 minutes, and will keep well in the refrigerator for weeks. Here's how to make it:
- Crack the egg yolks into a bowl and set the bowl on a kitchen towel. Setting the bowl on a towel will keep it from sliding around on the counter while you whisk hot brown sugar and whisky syrup into the yolks later.
- Set a measuring cup with a pour spout next to the stovetop. You don't have to do this, but having a measuring cup with a spout close by makes the process easier.
- Add butter, brown sugar (or honey), whisky, and salt to a saucepan and cook, stirring constantly, until the butter and sugar are melted and the mixture is smooth.
- This is where the measuring cup comes in: Pour the hot whisky syrup into the measuring cup. Then, very slowly pour the butter mixture into the egg yolks, whisking constantly as you do. It's important to add the hot liquid slowly so you don't end up with scrambled eggs
- Scrape the mixture back into the saucepan and cook it over low heat, whisking constantly, until the sauce thickens to a consistency like caramel sauce.
How to Know when the Whisky Sauce is Done:
There are two ways to know when the whisky sauce is done.
#1. Use an instant-read thermometer. Once the sauce reaches 160°F (71°C), it is done and you can remove it from the heat and stir in the vanilla.
#2. The line test. Dip a spoon in the sauce, lift it out, and run the end of a paper towel down the center of the spoon. You can also just run a finger down the back of the spoon, but the whisky sauce is hot, so be super careful to not burn yourself.
If the sauce holds the line rather than running across the spoon over the area you just ran through, it's thick enough and you can remove it from the heat and stir in the vanilla.
📖 Recipe
Whisky Sauce
This whisky sauce is the perfect dessert sauce to drizzle over everything and anything. Try it over:
Ingredients
- 4 large egg yolks (56g)
- 8 tablespoon (4oz/ 113g) salted butter, cut into 8 pieces
- ½ cup (106g) packed brown sugar - Or, use ½ cup (169g) honey
- ¼ cup (60ml) Scotch whisky or Bourbon; more to taste (See note for other alcohol options)
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Add the egg yolks to a medium size bowl and set the bowl on a kitchen towel. (This will keep the bowl from sliding around on the counter while whisking hot syrup into the yolks later.)
- Set a measuring cup with a pour spout next to the stovetop. Add the butter, brown sugar (or honey), whisky, and salt to a saucepan and set it over medium heat. Cook, stirring, until the butter and sugar are melted and the mixture is smooth. Pour into the measuring cup.
- Very slowly pour the butter mixture into the egg yolks, whisking constantly as you do. It's important to add the hot liquid slowly so you don't end up with scrambled eggs.
- Scrape the mixture back into the saucepan and set it over very low heat. Cook, whisking constantly, until the sauce thickens to a consistency like caramel sauce.
- How to know when the sauce is done: Dip a spoon in the sauce, lift it out, and run the end of a paper towel down the center of the spoon (so you don't burn your fingers). If the sauce holds the line, it's thick enough. (See photo above) Or, use an instant-read thermometer. Once the sauce reaches 160°F (71°C), you can remove it from the heat.
- Remove the saucepan from the heat and stir in the vanilla. Taste and add more whisky and/or salt if you like.
- The sauce is now ready to use. Or, let it cool, then pour it into an airtight container and store in the refrigerator for up to 3 weeks.
Notes
Can I use other kinds of alcohol in this sauce?
Yes! Rum or brandy also work well in this sauce.
What kind of whisky is best in this sauce?
My preference is to use a burbon whisky in this sauce, but you really can use any kind of whisky you like. It's not neccisary to use top-shelf whiskey in this recipe, but it is important that it's something you like enough to drink on its own. If you wouldn't drink it, don't make this sauce with it.
Nutrition Information:
Yield: 8 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 147mgSodium: 166mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 4g
Julie says
Hi Rebecca - this is in the oven now. Wondering why the sauce is not poured while cake is warm in order to soak in - just curious. Can't wait to try this tonight.
Rebecca Blackwell says
Hi Julie! What cake are you making this for? The honey cake?
Julie says
Yes - very good!
Julie says
And I love the pan - worked great.