This creamy whisky sauce makes a great sauce for steak. Rich and full of tangy flavour, it’s the perfect balance to the meaty flavours.
- 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
- 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.
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