Homemade Creamy Whisky Sauce

For those seeking a touch of warmth and earthiness in their steak sauce, look no further than the creamy whisky sauce. With its thick, gravy-like consistency and flavors of whisky, beef, and mustard, this sauce is a real winner. And don’t worry if you find it too thick – simply add a bit of warm water to achieve your desired consistency.


  • 4 tablespoon Whisky
  • 1 tablespoon Wholegrain Mustard
  • 300 ml Double Cream
  • 1 Beef Stock Cube crumbled OXO (you may not need the whole one),
  • Pepper & Salt
  • warm water to add for desired thickness


  1. Add whisky to a pan and put on low heat.
  2. Set the whisky alight using a kitchen blow torch or a long match. BEWARE of the flames! This will reduce alcohol without changing the flavour. Leave until the flame goes out by itself.
  3. Add the double cream, and make sure to keep the heat low, you do not want to heat it too quickly, or it will split.
  4. Add wholegrain mustard, stir through well, and keep on stirring over low heat for 2 minutes.
  5. Sprinkle in stock a cube a bit at a time. If you want the sauce runnier do not add the whole cube in. Use a whisk to combine until dissolved.
  6. Add salt & pepper to taste.
  7. The sauce is ready when you are happy with the consistency. Do not leave it to simmer any longer, cover until ready to use.
  8. If it is sat too long it will begin to thicken up more and get cold. Simply reheat on low adding 1 tablespoon of water at a time and stir through before adding more to prevent curdling.
  9. Pour over your favorite meat, chicken, vegetables, or in pasta.


Calories: 200kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 207mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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