Whisky
A spirit adding oak and grain notes to sauces. Its energy comes mainly from alcohol.
What it offers and why to use it
A spirit adding oak and grain notes to sauces. Its energy comes mainly from alcohol. Measure separately, take the pan off the heat and pour carefully, then resume cooking without flambéing. Do not assume all alcohol disappears.
A spirit adding oak and grain notes to sauces. Its energy comes mainly from alcohol.
From shopping to cooking
Choose
Use a straightforward whisky with a flavour you enjoy; a collectors’ bottle is unnecessary.
Store
Store tightly closed, upright and away from heat and light.
Prepare
Measure separately, take the pan off the heat and pour carefully, then resume cooking without flambéing. Do not assume all alcohol disappears.
How to make the most of it
Good pairings
Use as a measured accent in sauces, dressings or braises without masking the main ingredient.
How to substitute it
To avoid alcohol, use a stock suited to the dish; flavour and energy will change.
Recipes with whisky
Scorpionfish and leek terrine with cocktail sauce
Pescatarian Includes 30 min resting
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