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.

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