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Whisky Sauce

Push the boat out with a delicious,  homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!

Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.

Prep time: 5 minutes

Cooking time: 10 minutes

Serves: 2

Whisky Sauce

ingredients

2 tbsp vegetable oil

1 tbsp butter

1 small onion or shallot finely chopped

500ml / 17 fl oz double cream

2 tsp wholegrain mustard

1 tbsp Dijon mustard

2 tsp whisky

Sea salt and freshly ground white pepper

1/2 lemon (juice only)

Method

1. Heat the butter and oil in a sauce pan.

2. Add in the onion/shallot and cook until translucent.

3. Add in the whisky, then carefully light the pan liquid to burn off the alcohol.

4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.

5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.

7. Drizzle over your dish and serve.

Simon Howie

Whisky Sauce

Push the boat out with a delicious,  homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!

Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.

Prep time: 5 minutes

Cooking time: 10 minutes

Serves: 2

Whisky Sauce

ingredients

2 tbsp vegetable oil

1 tbsp butter

1 small onion or shallot finely chopped

500ml / 17 fl oz double cream

2 tsp wholegrain mustard

1 tbsp Dijon mustard

2 tsp whisky

Sea salt and freshly ground white pepper

1/2 lemon (juice only)

Method

1. Heat the butter and oil in a sauce pan.

2. Add in the onion/shallot and cook until translucent.

3. Add in the whisky, then carefully light the pan liquid to burn off the alcohol.

4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.

5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.

7. Drizzle over your dish and serve.

UK's Best-Selling Haggis
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UK's Best-Selling Haggis

Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!

Find our range of haggis in major retailers in Scotland, and selected stores across the rest of the UK.

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