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

  1. 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.
  2. When the flame has subsided, add in the chicken stock, cream and mustard.
  3. Simmer on a medium to low heat until the mixture has reduced by about a third, and is at a creamy, pouring consistency.
  4. Season with salt and pepper.
  5. Drizzle over your haggis, neeps and tatties.

Have a wonderful Burns Night, from us at The Whisky Shop!