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Whisky cream sauce

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

How to Make It

Method

  • STEP 1

    Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.

  • STEP 2

    Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.

  • STEP 3

    Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

Ingredients

Ingredients

 

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