I hope everyone got into the swing of Rabbie Burns and feasted well on haggis and whisky! Whilst haggis is consumed in this household at any point in the year, Burns Night always sees us tucking into the full shebang of haggis, neeps and tatties (real for him, veggie for me!) and this year I remembered to make a whisky sauce to go with it! This sauce is simple to make and can be made ahead and re-heated when needed.
Whisky Sauce (Serves 2)
1/2 Medium Onion, finely chopped
120ml Beef Stock
60ml Double Cream
2 Tbsp. Butter
Salt and Pepper
Cook the onion in 1 tbsp. of butter until soften and slightly browned
Turn off the heat (to avoid anything igniting!) and add in the whisky
Once this evaporates off turn the heat back on to a medium heat and pour in the beef stock
Add the salt and pepper and allow to bubble up and reduce by half
Stir in the remaining butter and reduce the heat to low
Stir in the cream and simmer for a few minutes until it has thickened
And there you go a nice tasty sauce to pour over your haggis. I used a Glenmorangie in this sauce, but its entirely personal preference what you use; a blended malt whisky will go just as well. If you fancied a peaty flavour a Laphroaig Quarter Cask would work well, or if you were feeling extravagant a Highland Park 18 year would be good!