whiskey sauce

This Whisky Cream Sauce is absolutely delicious and so easy to make – perfect for steak or haggis!

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Step 1

Melt 1 tbsp butter in a pan over medium heat. Add shallots and fry until soft, then add in garlic & black pepper and fry for a couple of mins longer

Step 2

Add whisky and simmer for a few mins to reduce it right down until mostly evaporated. This is important to burn off the alcohol and take the 'sting' out of the flavour.

Step 3

Once the pungent alcohol smell has disappeared, add in beef stock, cream, wholegrain mustard and a pinch of salt (to taste).

Step 4

Stir somewhat frequently over a gentle simmer for around 10mins, or until the sauce has thickened. Test for seasoning and adjust accordingly. If you want a stronger whiskey flavour then stir in more 1 tsp at a time. Careful, it'll be strong as you won't have burnt off the alcohol!