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Whiskey Sauce
21st January, 2018

Many people associate a whiskey sauce with Burns Night to go with the Haggis yet this sauce is quite versatile and goes really well with beef so why not spice up your Sunday roast dinner?

You can make this sauce a day in advance

Ingredients

75g butter

1 onion, finely chopped

200 ml whiskey

1 Tbsp Dijon mustard

1 Tbsp Wholegrain

200mls Beef stock

200mls Double Cream

Seasoning

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Method

Melt 50g of butter in a frying pan and add the onions. Soften the onions for about 5 minutes

Add the whiskey to the pan and drive off the alcohol

Now add the beef stock to the pan and reduce the liquid by half

Finally, add in the mustards, remainder of the butter and the double cream and warm through. Taste and season as required

At this point you can store the sauce in the fridge to use later and just warm the sauce before serving

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