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This article is OK as far as it goes, but it's for dessert. Whiskey is (or can be) used to deglaze the pan prior to actually creating a sauce, with the residue of the whiskey contributing to the flavor. In other words, it's used in a way similar to wine. This business of putting whiskey in a pan and setting it on fire is something I've never heard of, and it's unnecessary when the alcohol will be evaporated during the sauce preparation anyway. An actual dessert topping: "Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy." Heh. Well, that random recipe seems to retain the alcoholic content -- it's up to you. 72.182.33.219 (talk) 02:37, 7 March 2015 (UTC) Eric[reply]
