Whisky Sauce

Whisky Sauce
Photo by Scott Phillips


  • 8 Tbs. unsalted butter, cut into pieces
  • ½ cup packed dark brown sugar
  • ¼ cup Scotch whisky or Bourbon; more if you like
  • 4 large egg yolks, lightly beaten, at room temperature

In the top of a double boiler set over—but not touching—a pot of barely simmering water, combine the butter, brown sugar, and whisky. Whisk until the butter and sugar are melted and the mixture is smooth. Add the yolks and continue whisking (or stirring with a wooden spoon) until the sauce is ve...

View full recipe at Fine Cooking


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