European
European - British - Meat Dishes
Whisky Sauce for Haggis
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 3-4 tbsp whisky
- • 100ml Double cream
- • 50ml stock - Veggie or Chicken
- • Knob of butter
- • 1 tsp dijon mustard
- • Salt and pepper to taste
Preparation Steps
1
Phase 1
Heat the fry pan/pot to medium
2
Phase 2
Add the knob of butter and melt Add 3 tbsp of your choice of whisky
3
Phase 3
Light the whisky with the lighter and allow it to burn off the alcohol
4
Phase 4
Add the cream, stock, and mustard
5
Phase 5
Continue to stir and allow to thicken and reduce, stirring as necessary
6
Phase 6
Add salt and pepper to taste
7
Phase 7
If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too