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Drambuie Sauce

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Serves 4

A smooth and creamy Drambuie Sauce to accompany haggis on Burns Night

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  • 100ml Drambuie
  • 150ml Double Cream
  • Salt
  • Pepper
  • 2-3tsp Scottish Clear Honey (optional)


    1. Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
    2. Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
    3. Once reduced, take the sauce of the heat and serve it over the haggis.

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