Whisky Cream Sauce Recipe

We have managed to get our chefs to agree to let us into the secret of their yummy Whisky sauce recipe that we serve here at Amber Restaurant with our haggis! The perfect addition to your Burns Supper, St Andrew’s Day feast or just your Tuesday haggis supper!

Haggis and whisky cream sauce
  • 125ml of beef stock
  • 100ml of double cream
  • 15ml of Speyside Whisky (our chefs feel that a Speyside Whisky works best to accompany haggis)
  • 2 shallots
  • Chervil
  • Mace
  • Ground white pepper
  • Salt
  • Butter
  • Oil

Finely dice the shallots and sweat in butter and oil. Add the Whisky to your pan (watch out, this will produce a flame!), whilst flaming, add in the beef stock. Let the liquid reduce by a third before you add in the cream and 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!


Slàinte Mhath!