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whiskey sauce for haggis in a sauce boat.

Whisky Sauce for Haggis

Amanda
This creamy whisky sauce for haggis is made in just a few minutes. Perfect for a Burn's supper or on beef and lamb dishes too.
4.87 from 23 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine British
Servings 4
Calories 299 kcal

Equipment

  • Sharp knife
  • Chopping board
  • Frying pan / skillet
  • Wooden spoon

Ingredients
 
 

  • 2 shallots
  • 300 ml double cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • 3 tablespoon whisky
  • 1 tablespoon Dijon mustard

Instructions
 

  • Start by peeling the shallots.
  • Cut them in half lengthways and finely chop.
  • Put the butter in a frying pan over a low to medium heat until melted and add the shallots.
  • Cook the shallots for 3 to 4 minutes, stirring occasionally, until they are soft and translucent.
  • Pour in the whisky and allow it to cook for a minute and reduce.
  • Add the cream and mustard and bring to a simmer.
  • The sauce should be slightly thickened.
  • Season the sauce to taste before serving.

Nutrition

Calories: 299kcalCarbohydrates: 5gProtein: 3gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 86mgSodium: 358mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 1119IUVitamin C: 1mgCalcium: 62mgIron: 0.3mg
Keyword whiskey sauce, whiskey sauce for haggis, whisky sauce, whisky sauce for haggis
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