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Member recipe

Whisky Sauce

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Serves 4

A great simple Whisky Sauce to accompany Haggis on Burns Night

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  • 30ml Scottish Whisky (Blended or Malt)
  • 150ml Double Cream
  • Salt
  • Pepper


    1. Add 30ml of whisky to a hot saucepan and set it alight (please be careful, you don't want to set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn of the alcohol, otherwise the sauce will be too bitter.
    2. Add 150ml of double cream, season with salt and pepper, reduce the heat and allow the liquid to reduce to a nice thick consistency.
    3. Once the liquid has reduced (usually by half), take it off the heat and pour over the haggis.

Comments, questions and tips

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20th Jan, 2015
Found this sauce recipe a little bland however with extra pepper, mustard seeds and lemon juice I managed to balance it out.
14th Nov, 2012
I'm definitely going to try this one! I think it would be nice with a vintage whisky
16th May, 2012
i add a beef oxo cube for a great flavour
27th Aug, 2011
waste of whisky
26th Jan, 2011
Just received the recipe Will be attempting on Friday evening, and as suggested, I will try initially with a good blended whiskey, while sipping my Robert Burns Malt
27th Oct, 2010
made this with laphroaig was beautiful! ......oh yes mysechef....I used the goodstuff! ahh well....tis a good thing I am not scottish and that the whiskey was not mine :-P
13th Sep, 2010
Please! No self-respecting Scot would ever use Malt whisky in a sauce! A good blend is good enough! By all means, drink a malt as you make it!
11th Sep, 2010
On 17th July 2008 "Shutterbug" left a comment about haggis and a sauce he had received for a cream/whiskey/honey/thyme sauce from a chef, and to contact him for a recipe. If you are reading this, please can you post the recipe as I would very much like to have it, thankyou!
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