Whisky and Mustard Sauce is a traditional Scottish recipe for a classic sauce of a cream and mustard base flavoured with whisky, chives and lemon juice that makes an excellent accompaniment for Burns Night suppers. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Whisky and Mustard Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is an unusual, but rather wonderful cream sauce to serve with your haggis and clapshot (tatties with neeps) on Burns Night (January 25th).
Ingredients:
500ml double cream
2 tsp whole-grain mustard
1 tbsp Dijon mustard
2 tsp whisky
1 tbsp freshly-chopped chives
juice of 1/2 lemon
salt and freshly-ground black pepper
Method:
Heat the double cram in a pan over medium heat. Add the whole-grain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture comes to a simmer then continue to cook for 2 minutes.
Take the pan off the heat, adjust the seasonings to taste then stir in the chives and lemon juice. Spoon over your haggis and clapshot.
Find more classic Burns Night recipes here. Scotland Traditional cream whisky milk, sauce, spices, whisky, burns double cream, whole-grain mustard, dijon mustard, whisky, chives, lemon juice, salt and black pepper
Click on the image, above to submit to Pinterest.