Whisky Sauce for Haggis

by Phil & Sonja
Recipe for Whisky Sauce for Haggis - In a white jug

Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal!

Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast. Honestly, we’d have this whisky sauce on everything!

Initially, we made it to go with our Balmoral Chicken recipe (found here) and Haggis, Neeps, and Tatties (recipe coming soon!) but it’s so quick and easy to make that we can imagine we’ll find many other uses for it soon too.

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Things you’ll need to make Whisky Sauce

  • Frying pan or large pot
  • Lighter (ideally the kind with a long handle)

Ingredients for Whisky Sauce

  • 3-4 tbsp whisky
  • 100ml cream
  • 50ml stock
  • Knob of butter
  • 1 tsp dijon mustard
  • Salt and pepper to taste

How to make Whisky Sauce for Haggis – Step by step method

Heat the fry pan/pot to medium and add the knob of butter and melt

Add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.

Add the cream, stock, and mustard to the pan once the flame is out.

Allow to thicken and reduce while continuing to stir then add salt and pepper to taste

If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.

Whisky Sauce for Haggis in jug being poured our Balmoral Chicken
Yield: 2

Whisky Sauce for Haggis

Recipe for Whisky Sauce for Haggis - In a white jug

This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3-4 tbsp whisky
  • 100ml cream
  • 50ml stock
  • Knob of butter
  • 1 tsp dijon mustard
  • Salt and pepper to taste

Instructions

  1. Heat the fry pan/pot to medium
  2. Add the knob of butter and melt Add 3 tbsp of your choice of whisky
  3. Light the whisky with the lighter and allow it to burn off the alcohol
  4. Add the cream, stock, and mustard
  5. Continue to stir and allow to thicken and reduce, stirring as necessary
  6. Add salt and pepper to taste
  7. If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too

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1 comment

Balmoral Chicken Recipe: Chicken Stuffed with Haggis - Scottish Scran August 11, 2020 - 8:56 am

[…] One favourite is Haggis Bon Bons, which are little balls of haggis that are crumbed and fried and usually served with some sort of whisky dipping sauce. However, another is Chicken Balmoral, which is chicken stuffed with haggis, then wrapped in bacon. It can be served with whatever vegetables you like but is usually liberally covered in a whisky cream sauce. […]

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