Recipe: Whisky Cream Sauce
We’ve persuaded our chefs to agree to let us into the secret of their delicious whisky sauce recipe that we serve here at Amber Restaurant with our haggis. Just in time for your Burns supper on 25th January!
A knob of butter
A splash of oil
15ml of Speyside Whisky (our chefs feel that a Speyside Whisky works best to accompany haggis)
125ml of beef stock
100ml of double cream
Salt and ground white pepper, to taste
Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.
Add the whisky to your pan (watch out, this will produce a flame!)
Whilst it's flaming, add in the beef stock.
Set to a good simmer and let the liquid reduce by a third before you add in the cream.
Season with ground pepper and a small amount of salt and mace.
Finish with some finely chopped chervil.
Enjoy with haggis, neeps and tatties and of course, your favourite dram!