Sauce in pot with whisky in glasses

Whisky cream sauce

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(7 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal380
  • fat32g
  • saturates19g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.39g


  • 2 tsp soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 120ml Scotch whisky



    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 200ml beef stock or chicken stock
  • 200ml double cream


  1. Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.

  2. Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.

  3. Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

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Comments, questions and tips

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Andy Hyde's picture
Andy Hyde
25th Jan, 2019
Presably this sauce is strained or blended. Which?
goodfoodteam's picture
26th Jan, 2019
Thanks for your question. There is no need to do either but you can remove the bay leaf before serving.
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