When we discovered the story behind Jodi Hanel’s Wedding Anniversary Whisky Cream Sauce, we asked if it could be featured as a Guest Recipe. (Ok, yes we wanted to try it on our steak!)
Adapted for Thermomix from a 40 year old Women’s Weekly Cookbook, this Whisky Cream Sauce recipe is close to Jodi’s heart.
“My parents used to co-own a motel and mum did all the cooking in the small restaurant it had. The Steak with Whisky Cream Sauce was one of the first things on the menu. We always loved the sauce and it became a tradition to cook it on our anniversary whenever we were home.” – Jodi Hanel
Thank you Jodi for sharing such a special recipe with the Skinnymixers Community xx
Ingredients
- 1 brown shallot - peeled
- 30 g butter
- 40 g water
- 160 g cream
- 30 g whisky - I use Scotch Whisky
- 1 tsp beef stock concentrate
- 5 g lemon juice
- 2 tsp cornflour
- 1 Tbsp fresh flat leaf parsley - chopped
Instructions
- Add shallot to mixing bowl, chop 3 sec/speed 9/MC on, scrape down mixing bowl and repeat.
- Add butter and cook 5 min/100°C/speed 1/MC off.
- Add all other ingredients and cook 3 min/steaming temp/speed 1/MC off.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 146kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
and then