Whisky and Mustard Sauce
Member recipe by minkx1
- 30ml Scottish Whisky (Blended or Malt)
- 150ml Double Cream
- 2 tbsp Wholegrain or Coursegrain Mustard
- Add 30ml of whisky to a hot saucepan and set it alight (please be careful you don't set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn off the alcohol, otherwise the sauce will be too bitter.
- Once the flames have died down add 150ml of double cream, 2tbsp of wholegrain mustard and season with salt and pepper.
- Reduce the heat and allow the liquid to reduce, usually by half, to a nice thick consistency. Once reduced take it off the heat and pour the sauce over the haggis.
We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to comment on this recipe…
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…