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.
GBP
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https://www.donaldrussell.com/whisky-sauce.html29266Whisky Saucehttps://www.donaldrussell.com/media/catalog/product/w/h/whisky-sauce.jpg00GBPInStock/Guides/Accompaniments/Sauces for steak/Guides/Recipes/Steak recipes287294<p>Perfect for steak and haggis</p> <p>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.</p>GBP00https://www.donaldrussell.com/media/catalog/product/w/h/whisky-sauce_1.jpgRD889Grecipe-£0.00 per kgNoCondiments & Sauces, SteaksBeef
/Guides/Accompaniments/Sauces for steak287286Sauces for steakhttps://www.donaldrussell.com/recipes-guides/sauce-recipes/sauces-for-steak.html4
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