Whisky cream sauce with a hint of mustard (for Burns Night)
To see the full menu for Burns Night, click here.
It’s very difficult for me to tell you what quantities to use for this one, as we just threw it all in the pot and stirred and boiled it until it tasted good. But the ingredients are as follows:
- Whisky, around 30ml
- Wholegrain mustard, around 3-4 tsp
- Double cream, around 200ml
- One cube beef stock in boiling water, around 100-150ml
- Lots of freshly ground black pepper – ideally smashed peppercorns, but freshly milled will do
Put everything in a small saucepan and bring to the boil. Lower to simmer and whisk gently, adding more of what is necessary. I’m sorry I can’t be more specific… but you’ll know what it should taste like. If the taste of whisky is too strong, bring it to a boil again to burn off the alcohol. If you want to increase the quantity, add equal amounts of cream and water. You can also add salt to taste if you feel it’s too creamy (or just add more whisky…). It should have a hint of the mustardy taste, but be sure not to add too much, as you don’t want to lose the flavour of the whisky.
Serve with haggis, neeps, and tatties!