Sonntag, 8. Februar 2026
Whisky Sauce (for Haggis)
sweis, 01:26h
- A knob of butter
- 1 shallot, finely chopped
- 60ml decent Scotch whisky
- 150ml beef or chicken stock
- 100ml cream
- 1.5 tsp Dijon mustard
(1) Add the butter to a frying pan and melt over a low-medium heat and fry the chopped shallot until softened.
(2) Add the whisky to the pan and allow to cook off for a few minutes and reduce a little to evaporate some of the alcohol.
(3) Add the stock and simmer for 5 mins to reduce by half.
(4) Turn the heat down low and add the cream and mustard, incorporating well with a whisk.
(5) Heat gently for 5 mins to thicken slightly.
- 1 shallot, finely chopped
- 60ml decent Scotch whisky
- 150ml beef or chicken stock
- 100ml cream
- 1.5 tsp Dijon mustard
(1) Add the butter to a frying pan and melt over a low-medium heat and fry the chopped shallot until softened.
(2) Add the whisky to the pan and allow to cook off for a few minutes and reduce a little to evaporate some of the alcohol.
(3) Add the stock and simmer for 5 mins to reduce by half.
(4) Turn the heat down low and add the cream and mustard, incorporating well with a whisk.
(5) Heat gently for 5 mins to thicken slightly.
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