A recipe for whiskey sauce by Emeril Lagasse is published on FoodNetwork.com. The recipe calls for heavy cream, whole milk, granulated white sugar, cornstarch and whiskey. The recipe makes a sweet whiskey sauce to be paired with New Orleans-style bread pudding.
Place a 1-quart saucepan over medium heat and add to it 2 cups of heavy cream, 1/2 cup of whole milk and 1/2 cup of granulated white sugar. Using a whisk, create a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of whiskey or bourbon in a small mixing bowl. Once the slurry is well-blended, pour it into the saucepan with the heavy cream and milk mixture and stir.
Bring the saucepan contents to a boil, then reduce the heat to a mild simmer. Cook for 5 minutes while stirring occasionally. Remove the saucepan from the heat and add a pinch of salt, 2 tablespoons of unsalted butter and 1/2 cup of whiskey.
While Emeril Lagasse's recipe is for a sweet whiskey sauce, savory whiskey sauces also exist. A recipe for savory whiskey sauce by Nick Stellino, published on NickStellino.com, calls for ingredients such as onion, carrot, celery, garlic and whiskey. The savory whiskey sauce can be paired with grilled pork chops.