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.
- 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.