Whiskey Cream Sauce from GoodFood
By goodFOOD,
8 months ago
Ingredient
Ingredients
2 tsp soft butter
2 tsp olive oil
2 shallots, finely chopped
1 bay leaf
2 garlic cloves, crushed
120ml Scotch whisky
200ml beef stock or chicken stock
200ml double cream
Instructions
STEP 1
Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
STEP 2
Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
STEP 3
Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
