Whisky Cream Sauce
This Whisky Cream Sauce is absolutely delicious and so easy to make - perfect for steak or haggis!
Servings: 4
Cost: £2.50 / $3
Equipment
- Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock/cream)
Ingredients
- 3/4 cup / 180ml Double/Heavy Cream, at room temp
- 3/4 cup / 180ml Beef Stock
- 1/2 cup / 120ml + 1 tsp Whisky (see notes)
- 1 tbsp Butter
- 1 tsp Wholegrain Mustard
- 2 small Shallots, peeled & very finely diced
- 1 clove of Garlic, very finely diced
- 1/4 tsp Coarse Ground Black Pepper, or to taste (see notes)
- Salt, to taste
Instructions
- Melt 1 tbsp butter in a pan over medium heat. Add shallots and fry until soft, then add in garlic & black pepper and fry for a couple of mins longer.
- Add whisky and simmer for a few mins to reduce it right down until mostly evaporated. This is important to burn off the alcohol and take the 'sting' out of the flavour.
- Once the pungent alcohol smell has disappeared, add in beef stock, cream, wholegrain mustard and a pinch of salt (to taste).
- Stir somewhat frequently over a gentle simmer for around 10mins, or until the sauce has thickened. Test for seasoning and adjust accordingly. If you want a stronger whiskey flavour then stir in more 1 tsp at a time. Careful, it'll be strong as you won't have burnt off the alcohol!
Video
Notes
a) Whisky - The more you reduce and simmer down the whisky the less pungent it will be in the sauce. I recommend reducing down a fair bit initially as you can always add more in. Much harder to take it out!
b) Black Pepper - This adds a bit of heat to the sauce, just to enhance the warm tones of the whisky. It also gives vibes of a peppercorn sauce, which is never a bad thing! I recommend cracked/coarse black pepper over the dusty variety. Much more flavour, especially when you fry it in the pan to release it's flavour.
c) Serving with Steak - Start the sauce where the steaks left off, i.e in the leftover fat/butter. If you've basted your steak(s) in lots of butter, you can skip the 1 tbsp in the recipe. Once the sauce is nearly done, I recommend pouring in any of the juices surrounding the steaks as they rest.
d) Serving with Haggis - Traditionally served as 'Haggis, Neeps & Tatties'. So just cook the Haggis to packet instruction, then whip up some Mashed Potatoes and Mashed Swede or Turnips.
e) Other Servings - Great with pork or chicken, awesome with mushrooms, also nice with potatoes and most veg! In all cases this recipe offer 4 small servings of sauce, 3 medium or 2 very large!
e) Make ahead - Just allow to completely cool then tightly store in the fridge for a few days. Reheat on LOW heat on the stove, stirring until just heated through. Or in short blasts in the microwave, stirring in between. In both cases you can add a dash of water to loosen it up if needed.
f) Calories - whole recipe divided by 4:
Nutrition
Calories: 206kcal | Carbohydrates: 9.46g | Protein: 1.3g | Fat: 18.53g | Saturated Fat: 11.488g | Polyunsaturated Fat: 0.706g | Monounsaturated Fat: 5.356g | Cholesterol: 65mg | Sodium: 80mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 8.61g | Vitamin A: 718IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 0.19mg