Getting sauced has a whole other meaning in our kitchen! Booze finds it’s way into sauces around here and this Wild Whisky Sauce is definitely a drink from the bottle concoction!
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You guys….!! This is a serious OMG recipe! And it is perfect for elevating your Stampede Breakfast! For this recipe we used Eau Claire Distillery’s Stampede Whisky, but any bottle of leftover rye whisky will do! Our testers couldn’t get enough of it and there were no leftovers to be had! This sauce was the inspiration behind our Bucked Off, Battered & Back in the Saddle Pancake recipe!
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Yield
500-750 ml
Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
Yield
@ 500 – 750 ml
Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
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Ingredients:
- 1/2 cup of butter
- 1 cup of golden brown sugar
- 1/2 cup of heavy cream (whipping cream)
- 1/4 cup to 1/2 a cup of whisky (to taste – the alcohol burns out for the most part).
- 1 teaspoon of vanilla extract
Tips & Tricks:
- To reheat, best method is a hot water bath or in a saucepan on low heat.
- We haven’t tried it, but we think this could easily be made vegan with coconut milk and by adding cold coconut butter plus arrowroot powder or cornstarch (to thicken). If we try this soon, we will circle back and add an update!
Directions:
- In a small saucepan over medium heat, whisk together the butter and sugar until sugar is dissolved and the mixture is smooth.
- Continuing to whisk, pour in the heavy cream, the vanilla and then the whisky!
- Boil and whisk for about 1 minute. Reduce heat to low and allow it to thicken – stirring occasionally. Can be used thin to thick!
- Serve warm / hot! Enjoy! We used this on Bucked Off, Battered & Back in the Saddle!
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