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Whisky cream sauce

Sauce in pot with whisky in glasses

Whisky cream sauce

Name: Whisky cream sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Scottish
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

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.23 ratingsRate

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

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Alternatives

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Baked haggis

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Vegan haggis

A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal380
fat32g
saturates19g
carbs2g
sugars2g
fibre1g
protein2g
salt0.39g

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.

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A star rating of 4.5 out of 5.23 ratings

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