Rye Whiskey Sauce
This over the bread pudding is OOH MY HEART I usually serve for guest and have none left over
This over the bread pudding is OOH MY HEART I usually serve for guest and have none left over
- Carbohydrate 43.6889000821064 g
- Cholesterol 291.980000069488 mg
- Fat 26.712300018766 g
- Fiber 0.00899999974718142 g
- Protein 3.92880000103562 g
- Saturated Fat 15.4429600116819 g
- Serving Size 1 1 cup (133g)
- Sodium 31.4943750187543 mg
- Sugar 43.6799000823593 g
- Trans Fat 1.32279000096776 g
- Calories 421 calories
Step-by-step
- Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.
- Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
- Put the yolks into a stainless steel bowl; whisk.
- Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks.
- Return the yolk mixture to hot cream mixture, whisking in slowly.
- After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
- Add the whiskey, adjusting to taste, and keep warm until ready to use.
- Store sauce in covered container in the refrigerator up to 3 days.
A properly prepared rye whiskey sauce pours with a thick, glossy coat that clings to a spoon without feeling heavy or pasty. Achieving this mouthfeel requires careful management of starches and proteins.
Building the Starch Matrix
Whipping cream and sugar form the base, but heavy cream alone will not achieve the desired viscosity under simple reduction. Dissolving cornstarch thoroughly in cold water before introduction prevents lump formation entirely. This slurry must simmer for two to three minutes to fully cook out the raw starch flavor and activate the amylose chains. Pouring the slurry into simmering liquid rather than boiling liquid ensures an even dispersion across the pan.Controlling Egg Protein Coagulation
Egg yolks provide emulsification and richness, but they curdle easily if exposed to high heat too quickly. Tempering the yolks by whisking a cup of the hot cream mixture into them slowly raises their thermal baseline safely. Return the warmed yolks to the saucepan and maintain medium-low heat until the thermometer registers precisely 140 degrees. Straining the finished mixture through a fine-mesh sieve catches any accidental bits of cooked egg, ensuring absolute smoothness. Whiskey is added off the heat to preserve volatile aromatics that would otherwise evaporate during prolonged simmering. Storing the covered sauce in the refrigerator for up to three days requires gentle reheating over low heat to prevent separation of the dairy fats.
