Whiskey Cream Sauce

Total Time:
25 min
10 min
15 min

2 servings


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!

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    37 Reviews
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    I'm in love with this sauce, I could drink it it's so good! The key is to let the liquids reduce! This sauce always impresses my boyfriend, no matter how many times I make it!
    made this to go with my Prime Rib Christmas dinner. Some members still preferred to have au jus, but I made them taste it and they liked it. I loved it very much-but I wasn't sure if i should strain off the onions before serving?? The recipe picture looked smooth compared to the actual recipe. So, I did NOT strain it, but if I make it again I will strain the onions out first.
    All I can say is WOW, incredibly delicious sauce. I made it to accompany the 9-hour burgundy mushrooms, I had to double the amounts of the recipe because I had 20 people over, and it was unanimous?everyone loved it. Thank you for allowing me to show off with this amazing sauce.
    I read all of the reviews, and was excited to try it. The sauce was nearly white, not at all like the brown creamy picture shown with the recipe, it came out very watery and looks like cream poured on steak, why is this a good thing?
    Easy and very very tasty!!!
    FABULOUS. Everyone that tries it wants a copy of the recipe. Interesting difference with different whiskeys. Yum.
    I LOVE This Sauce. I have both her cookbooks and cant wait for the new one. I make this sauce with her pan fired ribeye... TO DIE FOR.
    This is a really lovely recipe, we made this for our burns night (scottish thing to go with haggis, neeps & tatties. We added a teaspoon each of wholegrain & Dijon mustard for that wee extra bit oomph & it really made it, but is lovely in its original form also.
    Okay I've now made this sauce twice! The first time I used the directions from her cook book and it came out awful! I decided to try one more time but looked it up in here and the directions and measurements are different so I followed these ones and it was delicious. To the previous reviewer who said it was awful it probably had to do with not reducing properly becuz I think that's where I went wrong the first time becuz the book mentioned nothing about this. Glad I gave it a second try will be making on the regular for my husband
    Fabulous and quite easy. Will make many more times! Thanks Dee!
    I made this to go with the Christmas rib roast but I forgot my whiskey at home. I used the broth from the burgundy mushrooms as a substitute and several said it was the best gravy they ever had. The entire meal was perfect for Xmas.
    I doubled the recipe because it says only two servings. It was delicious, and doubling made enough for eight.
    Made this to go with the Rosemary Salt Crust Prime Rib recipe. Fabulous, silky sauce!
    I made this to go with a Prime Rib Roast also. However, I did not have any whisky so I used brandy instead and I also used shallots instead of onions. It was amazing! I was told by many that it was the best sauce they ever had.
    This was great and very easy. I might just double it next time.
    We tried this tonight....very yummy and easy to make....I will be making this again
    I served this to my husbands golf group - 40 men - and they went crazy over it. We had grilled cajun rubbed beef tenderloin and the sauce paired great with it. Still receiving complements weeks later!
     Thanks Ree!!
    I made this again tonight and it rocks!! It always turns out great. The flavor is amazing. Steaks on the bbq, whiskey sauce, twice baked potatoes and Robert Irvine's creamed spinach. What a great dinner. This recipe is in her 1st cookbook. The first time I made it for a BBQ - it was gone. Now I double it and then some. I even made it as my au-jus for french dip sandwiches. Just add horseradish to it - very good. Thanks Ree for another go to recipe.
    I am so sorry. I am a huge fan of her food but this sauce was crazy bad. It was so bad that I wonder if I messed up the recipe.
    I wasn't sure I was going to like this since I'm not a fan of wiskey but let me tell ya, It is delicious. We make this sauce and the Prime Rib. It's now a family tradition every Christmas.
    All I can say is yum...and boy does it impress!!
    I made this Whiskey Cream Sauce to accompany Prime Rib at Christmas. I made a huge batch of it and was certain that my neighbors could smell it and think that I was running a distillery! This was outstanding!!!! Only problem was that my house smelled of whiskey for several days. A few weeks after Christmas decided to braise some pork for dinner and didn't want to open a bottle of wine so I used some of the Knob Creek whiskey I had purchased for the cream sauce and absolutely the best braised pork ever! It gave it a wonderful smokey flavor and no taste of whiskey. AWESOME!!!
    Not only was this sauce wonderful on mashed potatoes, but it sent The Pioneer Woman's already delicious prime rib over the top! We loved it!!!
    Wow! This sauce is so wonderful!! I first cooked this from Ree's cookbook about a year ago for a large family Easter dinner. It was a huge hit and I have made it several times since! I would suggest doubling or even tripling this recipe because there are NEVER any leftovers! On a side note, it's almost sinful when you add it to Ree's Creamy Mashed Potatoes!
    I cook a lot and I don't know what happened but this didn't turn out for me. I just love Ree and I made a prime rib for new years and decided to make this sauce. It was so thin it was like water and it had an overpowering whiskey taste and yes i did cook the whiskey out at the begining. Even though this didn't turn out I still love Ree and the show and will try other receipes from her
    Every year I try something new for the holiday dinner and I am so happy I caught this on TV. My family could not say enough about how good it was. The best part is that is was so easy to put together. AMAZING!!
    Absolutely incredible! I made it for Christmas dinner to go with Prime Rib and our eyes rolled back into our heads. This week I added chopped portabella mushrooms and put it over blackened swordfish. WOW! My new favourite sauce. Thanks Ree!
    OMG!!! This whiskey sauce is to die for!! I used Jim Beam brand and it was extremely wonderful! I have used this recipe twice now; once with the rib roast (which was absolutely succulent! and I also used it last week over my oven baked chicken breasts- it was fabulous with chicken. I will be making this whiskey sauce many more times in the years to come as it is now our #1 sauce. The measurements given in the recipe are a little too small not yielding enough, so I double it for enough for both me and my husband :
    I made the recipe tonight along with the Prime Rib and it was absolutely wonderful! I made a pasta instead of the potatoes(will try those another night and topped the pasta with the mushrooms and whiskey cream sauce. OH MY GOODNESS! Ree is right .....Scrumptous! My husband Loved it. What a great holiday meal.
    I made the prime rib recipe to go along with this and it was delicious. I added some of my own beef drippings (less fat from the prime rib along with the other sauce ingredients. What a great flavor!
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