Whisky cream sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tsp soft butter
- 2 tsp olive oil
- 2 shallotsfinely chopped
- 1 bay leaf
- 2 garlic clovescrushed
- 120ml Scotch whisky
- 200ml beef stockor chicken stock
- 200ml double cream
Nutrition: per serving
- kcal380
- fat32g
- saturates19g
- carbs2g
- sugars2g
- fibre1g
- protein2g
- salt0.39g
Method
step 1
Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
step 2
Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
step 3
Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
