Best Whiskey Sauce For Meats And Vegetables Recipes

Mouthwatering Whiskey Grill Glaze image

Provided by KELLY GASPARINI

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon hot pepper sauce
1 cup pineapple juice
½ cup whiskey
2 cups packed brown sugar
2 cubes beef bouillon
4 tablespoons Worcestershire sauce

Steps:

In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
Remove from heat and pour over grilled meats as desired.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 61.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 327.2 mg, Sugar 58 g

Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

Steps:

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
Serve with beef, baby!

Whiskey Sauce for Meats and Vegetables image

Provided by Wendy Rusch

Categories Marinades

Number Of Ingredients 10

2 c pineapple orange juice (or all pineapple)
3 Tbsp red wine vinegar
1 - 15 oz can crushed pineapple, do not drain
1 1/4 c irish whiskey (or your fav whiskey)
1/2 c worcestershire sauce
2 Tbsp onion powder
4-6 clove garlic, smashed or 1 tbsp garlic powder
8 beef bouillon, cubes
1/4-1 tsp cayenne pepper (to taste)
2 3/4 c brown sugar

Steps:

1. Add all ingredients to a large saucepan, mix well, bring to a boil, lower heat to a simmer, be sure to maintain a low boil. Boil until mixture reduces by a third, 40-60 minutes. The longer you cook it, the thicker it will get. Last time I made this, I cooked it 1 1/2 hrs. It was perfect. Remove from heat, run through a strainer to remove pineapple and garlic bits if desired. Allow to cool. Store in small pitcher, squeeze bottles or a bowl and keep refrigerated until needed. Makes approx 2 1/2 - 3 cups. Enjoy!!!
2. *This recipe can easily be halved...but it's so good, if you do, you will wish you had more. :o) *I used 1/4 tsp of cayenne, you knew it was there, but barely. So if you like heat...use more.