Whisky Sauce

by Matthias Schmitt

Perfect for steak and haggis

Ingredients

1 bay leaf
250ml rich chicken stock
8 tbsp double cream
1 tsp wholegrain mustard
3 tbsp Scotch Whisky
1 pinch salt
Generous grind of black pepper

Whisky Sauce

Instructions

1. Simmer the chicken stock and the bay leaf for 10 minutes, or until reduced by half
2. Remove bay leaf and stir in the rest of the sauce ingredients.
3. Gently simmer to reduce to a creamy pouring consistency

Rate this recipe

Whisky Sauce
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet