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.
Ingredients
- 2 Tbsp butter
- 1 tsp olive oil
- 2 shallots small, minced (or substitute onion, in a pinch)
- ¼ tsp salt less or more to taste
- 2 Tbsp Scotch whisky single malt (or more as desired)
- ½ c beef stock
- ¼ c heavy whipping cream
- ⅛ tsp white pepper freshly ground
Instructions
- 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.
Notes
- Use good quality ingredients for the best results.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 255mg | Potassium: 113mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg
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