Whisky Sauce

by Matthias Schmitt

Perfect for steak and haggis


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


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

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