Recipe
Whisky Sauce for Haggis
A warm Scottish whisky cream sauce with mustard, made to pour over haggis.
Ingredients
Method
5 mins prep10 mins cook15 mins total
Melt the butter in a small frying pan over a medium heat. If you have cooked haggis in the pan, scrape up any savoury browned bits first.
Pour in the whisky and let it bubble for 1–2 minutes, stirring, until reduced by about half. Keep the pan away from the hob while adding the whisky and never pour it directly from the bottle near a flame.
Add the hot stock and simmer for 2 minutes to reduce slightly.
Lower the heat and stir in the double cream and mustard. Simmer gently for 4–5 minutes, stirring often, until the sauce coats the back of a spoon.
Season with black pepper and a pinch of salt, then spoon over sliced haggis and serve immediately.
Notes
Use a whisky with a flavour you enjoy drinking; a lightly smoky single malt works particularly well.
The sauce thickens as it cools, so loosen it with a splash of stock if needed.
About this recipe
This silky whisky sauce is a simple finishing touch for haggis, combining double cream, wholegrain mustard and a splash of Scottish single malt.
Make it in the same pan while the haggis rests, reducing the whisky first so the sauce has a rounded flavour rather than a harsh alcoholic edge.
