Creamy Whisky Sauce recipe for Burns Night Supper Haggis
Creamy Whisky Sauce recipe for Burns Night Supper Haggis
Is there anything more Scottish than Haggis and Whisky together on one plate?
We enjoy Whisky Sauce on almost everything (yes, dunk your chips in it and thank us later!), but, with Haggis – we LOVE it. This is a great recipe to have in your repertoire and is easy too.
If you’re not a whisky drinker, but love the idea of the flavours of whisky, this Creamy Whisky Sauce recipe is a great intro to the delicious aromas and tastes cooking with Whisky can bring to a dish.
Serve our chef’s easy recipe for Creamy Whisky Sauce at your Burn’s Supper Haggis dinner with family and friends.
Ingredients
Serves 4-6
- 30g Unsalted Butter
- 8 tbsp local Scotch Whisky (we use Glen Garioch, which is just 15 minutes away from us!)
- 200ml Double cream
- 100ml Chicken stock
- 2 tsp Dijon mustard
- Sea Salt and white pepper to taste
- to serve 2-3, simply half the quantities above
Method
In a frying pan, melt your butter until it is beginning to turn brown, to help with the colour of the sauce, and add another layer of flavour.
And your whisky, and allow the alcohol to burn off. If you are feeling brave, you could light the alcohol to ensure it is completely burnt off, which helps with a smoother end flavour. If you are lighting the whisky with a match, be careful!
Add the stock, and allow that to incorporate, before adding the cream and Dijon mustard, stirring well over a low heat. Add salt and pepper to taste, and if you feel it needs a wee dram more, add some whisky to taste but be mindful it will be stronger as we won’t now be burning off any alcohol. And, serve!
It’s as easy as that, and oh so delicious, especially with our Balmoral Chicken Breasts and Haggis Bon Bons! Of course just as good poured over traditional Haggis, Neeps + Tatties.
This is a great sauce to make in advance and re-heat gently on the hob, or in the microwave on a low heat. Should it thicken up a little, add a wee drop of water.