Simmer the chicken stock and the bay leaf for 10 minutes, or until reduced by half.
Remove bay leaf and stir in the rest of the sauce ingredients.
Gently simmer to reduce to a creamy pouring consistency.
https://www.donaldrussell.com/uhisky-sauce.html?___store=default29266Whisky Saucehttps://www.donaldrussell.com/media/catalog/product/r/d/rd889gt_2.jpg0.00GBPInStock/Recipes & guides/Accompaniments/Sauces for steak/Recipes & guides/Recipes/Steak Recipes/Recipes & guides/Accompaniments/Sauces for steaksPerfect for steak and haggis A whiskey cream sauce full of rich tang makes the ultimate whisky sauce for steak, as the balance to its meaty flavours.recipe-£0.00 per kgGBP5kgNo1No/r/d/rd889g.jpgMatthias Schmitt|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 pepperSimmer the chicken stock and the bay leaf for 10 minutes, or until reduced by half. |Remove bay leaf and stir in the rest of the sauce ingredients. |Gently simmer to reduce to a creamy pouring consistency.Shop haggisNoNohttps://www.donaldrussell.com/media/catalog/product/r/d/rd889gt_3.jpghttps://www.donaldrussell.com/media/catalog/product/r/d/rd889gt.jpghttps://www.donaldrussell.com/media/catalog/product/r/d/rd889g.jpg