• Recipe

    Matthias Schmitt

    Whisky Sauce


    A whisky/whiskey cream sauce full of rich tang makes the ultimate whisky sauce for steak, as the balance to its meaty flavours.

  • 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
  • Method
    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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