How to make Whisky Sauce | Recipes | Donald Russell

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Recipe
Matthias Schmitt

Whisky Sauce

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.
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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
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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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