Whiskey Cream Sauce
Author: Sauce Recipes
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
- Pour the cream into a saucepan and blend in the mustard and honey.
- Heat gently, stirring, until just below boiling point.
- Stir in the whisky.
- Season with salt and pepper to taste.
- Heat through for a further 1 minute and serve immediately.