Whisky Sauce (for Haggis) - 10 Minute Recipe

A plate with mashed sweet potatoes, mashed potatoes, and haggis topped with a creamy sauce being poured. The dish is presented on a black plate set on a woven placemat.

Whisky Sauce (for Haggis) - 10 Minute Recipe

Lauren

This super simple, but ultra-tasty Whisky Sauce (for Haggis) is the perfect accompaniment for your Robert Burns Day meal.

5 from 7 votes

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Cook Time 10

Total Time 10

Course Sauces

Cuisine Scottish

Servings

Calories 312 kcal

Ingredients

25 g salted butter
150 ml whisky
1 teaspoon dijon mustard
1 beef stock cube
100 ml water
200 ml double cream
⅛ teaspoon salt
⅛ teaspoon white pepper

Instructions

Melt 25 g salted butter in a pan then pour in 150 ml whisky
Set whisky alight with either a long lighter or match and wait until all the alcohol cooks off (give the pan a shake to ensure all the alcohol ignites)
Add 1 teaspoon dijon mustard and 1 beef stock cube dissolved in 100 ml water - stir to ensure even distribution
Pour in 200 ml double cream and simmer for 5 minutes on medium/high heat
Finally, season with ⅛ teaspoon salt & ⅛ teaspoon white pepper
Note: if you allow the sauce to ‘sit’ for a few minutes after you’ve turned the heat off it will thicken further as it cools

Notes

Step-by-Step Photos: My blog post (above) includes helpful step-by-step photos to help guide you through making this recipe and build confidence whilst cooking.

Nutrition

Calories: 312kcalCarbohydrates: 2gProtein: 2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 383mgPotassium: 56mgFiber: 0.1gSugar: 2gVitamin A: 896IUVitamin C: 0.3mgCalcium: 37mgIron: 0.1mg

Keyword whiskey sauce, whisky cream sauce, whisky sauce, whisky sauce for haggis, whisky sauce recipe

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