Burns Night Recipe: Whisky Sauce
Traditionally, a Burns Supper consists of a meal of haggis neeps and tatties - topped with a creamy whisky sauce. Followed by a whisky infused, Cranachan dessert and washed down with a dram or three.
Follow this recipe for a perfect whisky sauce. If vegan or veggie, you can swap out the chicken stock for vegetable stock, butter for oil, and the double cream for soy cream.
Serves 2-3
Ingredients
- 100ml Chicken Stock (or vegetable)
- One medium shallot, diced.
- 100ml double cream
- 1tsp Dijon Mustard
- 2 tbsp Scotch Whisky
- Pinch of salt and a liberal amount of cracked black pepper.
- 25g butter
Method
- On a medium heat, fry the onion in the butter until slightly opaque, and then add the whisky to the pan. (This will flame!) Burning off the alcohol is a key part of the process, as it will cut out any bitterness.
- When the flame has subsided, add in the chicken stock, cream and mustard.
- Simmer on a medium to low heat until the mixture has reduced by about a third, and is at a creamy, pouring consistency.
- Season with salt and pepper.
- Drizzle over your haggis, neeps and tatties.
Have a wonderful Burns Night, from us at The Whisky Shop!