Le Food Snob

Another recipe to use up that damned never-ending bottle of whiskey. Any dish that comes in a cream sauce is gold star in my book! The whiskey boils out of this light cream sauce; perfect sauce if you’re looking for something not quite so heavy  as an Alfredo sauce.


  • 1 + 2 T. butter
  • 2 T. flour
  • 2 shallots, finely diced
  • 4 cloves garlic, minced
  • 2 c. chicken stock
  • 1 c. whiskey
  • 1/2 c. heavy cream
  • Salt and pepper


  1. Heat a pot over medium heat. Sauté onion and garlic in 1 tablespoon of butter for about 3 minutes or until soft. Add 2 tablespoons of butter and flour, whisk until smooth.
  2. Then add the whiskey and chicken stock.
  3. Whisk and raise heat. Bring the sauce to a boil.
  4. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream.
  5. Salt and pepper to taste.

Use for one pound of cooked pasta.

Recipe rating: 


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