Whiskey sauce

Whiskey sauce
Whiskey sauce (or whisky sauce) is a deliciously thick savoury sauce of Scottish origin, and is especially popular as part of a Burns Night supper.
The primary ingredients being chicken stock, cream and of course some quality Scottish whiskey.
Whiskey sauce is commonly served with another traditional Scottish dish – haggis; perhaps one of the most popular of these being Balmoral Chicken which we also have a great recipe for here.
Apart from Haggis, this whiskey sauce can be a great accompaniment to beef roast or many other red meat dishes.
It works well as a gravy too, whisky sauce pairs well with mashed potato and root vegetables.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine British
Servings 4


  • frying pan


  • 120 ml whisky
  • 200 ml double cream
  • 150 ml beef stock (or broth)
  • 2 tsp butter
  • 2 shallots (finely chopped)
  • 2 garlic cloves (crushed)
  • 1 bay leaf
  • dash of salt (to taste)


  • Heat the frying pan to a medium heat and melt the butter.
  • Fry the shallots for approximately 8 minutes.
  • Add the bay leaf and garlic and cook for another 2-3 mins.
  • Pour in 100ml of whisky and simmer until absorbed by the shallots.
  • Pour in the beef stock, add a dash of salt. Let the mixture bubble and reduce in volume by half.
  • Add the double cream and cook for 5 minutes more, or until thickened slightly.
  • Stir in the remaining whiskey and salt to taste.
  • Drizzle over your dish and serve.
The process of whisky ageing and a small percentage of it evaporating is called "the angel’s share".