Whisky sauce
- Julie Lin
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 5 mins - 10 mins
A star rating of 4.6 out of 5.10 ratingsRate
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Pair this sauce alongside our Balmoral chicken, pan-roasted kale and parsley potato cakes for a Scottish-themed menu – it's ideal to celebrate Burns Night
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Balmoral chicken
A star rating of 4.5 out of 5.11 ratings
Parsley potato cakes
A star rating of 5 out of 5.2 ratings
Pan-roasted kale with lemon
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
- 2 tbsp cracked black peppercorns
- 1½ chicken stock cubes
- 400ml double cream
- 60ml whisky
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Nutrition: Per serving (6)
- kcal352
- fat36g
- saturates22g
- carbs1g
- sugars1g
- fibre0.3g
- protein1g
- salt0.8g
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Method
-
step 1
Heat a small dry pan over a medium-low heat and toast the black peppercorns for 1-2 mins until fragrant.
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step 2
Dissolve the stock cubes in 100ml boiling water. Pour this into the pan with the double cream, bring to the boil and cook for about 30 seconds, then reduce the heat to low. Pour in the whisky and cook for 2 mins more, then season to taste. Will keep chilled for up to 48 hrs. Reheat in a pan over a low heat to serve.
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A star rating of 4.6 out of 5.10 ratings
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