Whisky Cream Sauce is a traditional Scottish recipe for a classic sauce of whisky, beef stock and double cream flavoured with shallots, butter and black pepper that's traditionally served for a Burns Supper or St Andrew's day meal. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Whisky Cream Sauce.
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This is a classic Scottish sauce to accompany your haggis, tatties and neeps whether for a Burns Night or St Andrew’s day supper. It’s also super easy to make!
Begin by toasting the black pepper in a dry frying pan. Take off the heat, turn onto a cold plate and set aside.
Melt the butter and oil together in the same pan and add the shallots. Fry until fragrant and soft, but not browned (about 6 minutes). Pour in the whisky, turn up the heat and simmer for a second.
Now add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper.
