Whisky sauce is a traditional, savory Scottish sauce that’s often served on haggis stack, Balmoral chicken, steak and other dishes. It’s so delicious and easy to make, you’ll be hooked in no time!
When I say “whisky sauce”, there are two things that probably come to mind: a sweet whisky sauce, for desserts like bread and butter pudding, and a savory whisky sauce, for dishes like a haggis stack or other Scottish recipes.
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This creamy whisky sauce recipe is for the latter. It is a stunningly simple recipe, with phenomenal results, and I know you will love it because it’s already received rave reviews. You see, I actually published this recipe in 2018, but as part of my haggis stack recipe. So now, I’m simply giving it its own post so people can actually find this easy whisky sauce recipe!
Here are a few reviews:
“Just made this tonight, the whisky sauce was delicious!” – Kate B.
“The stacked format makes it feel much more upscale as well, and that whiskey sauce is delightful. I definitely plan to make these again!” – Nora
“I used this recipe for the whisky sauce which was delicious! However being from northern England I can get through a lot of sauce so for me it serves 2-3 but that’s just me :) thank you for the delicious sauce recipe!” – Katy
Don’t be afraid of the whisky in this sauce (if you don’t like whisky) because it’s mostly cooked out, and it also doesn’t taste of straight whisky. Trust me when I tell you-you’ll love it!
I’m going to tease you with another whiskey recipe: this Irish whiskey cake!
NB: don’t like shallot or onion in your sauce, or prefer a smooth sauce? You can either omit them altogether, or you can blend up the sauce for a smooth result. Making the sauce for something different like a steak? Add some sautéed mushrooms: absolutely phenomenal!
If you make this recipe, please let me know what you think of it!
Whisky Sauce Recipe
Serves 4 FULL PRINTABLE RECIPE BELOW
- olive oil
- shallots (or substitute onion, in a pinch)
- single malt Scotch whisky
- beef stock
- heavy cream
- white pepper
How to Make Whisky Sauce
Sauté the minced shallots, with a pinch of salt, in the butter and oil until translucent. Add the whisky and stir well.
Stir in the beef stock (I use OXO cubes or Better than Bouillon) and cook, stirring constantly for a few minutes.
Lower the heat and add the cream, continuing to stir.
Cook gently for a few minutes.
Taste, then add salt and pepper as needed. Remove from heat. It isn’t the prettiest sauce, but it’s oh, so delicious!
Serve as desired.
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Have a wee dram in this whisky glass which is similar to mine.
Whisky Sauce (for Haggis, Balmoral Chicken, and other Savory Scottish Dishes)
A simple, yet delectable, whisky cream sauce which pairs incredibly well with many meat and poultry dishes.
- 2 Tbsp butter
- 1 tsp olive oil
- 2 small shallots, minced (or substitute onion, in a pinch)
- 2 or 3 Tbsp single malt Scotch whisky
- 1/2 cup (120 ml) beef stock
- about 1/4 cup (60 ml) heavy cream
- white pepper
- Sauté the minced shallots with salt and pepper in the butter and oil until translucent.
- Add the whisky and stir well.
- Stir in the beef stock and cook, stirring constantly for a few minutes.
- Lower the heat and add the cream, continuing to stir. Cook gently for a few minutes.
- Taste, then add salt and pepper as needed. Remove from heat. Serve as desired.
Use good quality ingredients for the best results.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 248mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 3g
Nutrition information is only estimated.
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This sounds marvelous, Christina! I adore whiskey, especially single malt Scotches. But I’ve never cooked with them. Until now! I bet this would be lovely over some roasted or sautéed chicken.