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Sauce in pot with whisky in glasses

Whisky cream sauce

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal380
fat32g
saturates19g
carbs2g
sugars2g
fibre1g
protein2g
salt0.39g
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Ingredients

  • 2 tsp soft butter
  • 2 tsp olive oil
  • 2 shallots , finely chopped
  • 1 bay leaf
  • 2 garlic cloves , crushed
  • 120ml Scotch whisky
  • 200ml beef stock or chicken stock
  • 200ml double cream

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from January 2019, January 2019

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Overall rating

Rating: 5 out of 5.11 ratings
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