- 2 tsp soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp olive oil
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
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.
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.
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.