Whisky and Mustard Sauce

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.

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Milk Recipes Scottish Recipes

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