Tag Archives: whiskey

Whiskey Cream Sauce 01

Whiskey Cream Sauce 01
A traditional Scottish sauce to accompany haggis. Take care when lighting the whiskey as the flames can be impressive.
  • 30ml Scottish Whisky
  • 150ml Double Cream
  • Salt
  • pepper
  1. Add 30ml of whisky to a hot saucepan and set it alight.
  2. Add 150ml of double cream.
  3. Season with salt and pepper.
  4. Lower the heat and allow the liquid to reduce by about half, to a pleasing consistency.
  5. Serve.

Whiskey Cream Sauce

Whiskey Cream Sauce
Difficulty: Easy
A traditional sauce served with either haggis or steak.
  • 300ml (1/2pt) whipping cream
  • 2tbsp wholegrain mustard
  • salt and freshly ground black pepper
  • 2tsp heather honey
  • 2tbsp whisky
  1. Pour the cream into a saucepan and blend in the mustard and honey.
  2. Heat gently, stirring, until just below boiling point.
  3. Stir in the whisky.
  4. Season with salt and pepper to taste.
  5. Heat through for a further 1 minute and serve immediately.

Whiskey Sauce

Whiskey Sauce
Difficulty: Moderate
A traditional sauce for serving with meat dishes, particularly haggis or beef.
  • 500ml/17fl oz double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp whisky
  • sea salt and freshly ground white pepper
  • 1 tbsp chopped fresh chives
  • ½ lemon, juice only
  1. Heat the double cream in a pan over a medium heat.
  2. Add the wholegrain mustard, Dijon mustard and whisky and stir to mix well together.
  3. Increase the heat until the sauce is simmering.
  4. Continue to cook for 1-2 minutes.
  5. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
  6. Stir in the tablespoon of chives.
  7. Whisk in the lemon juice.