A rich, velvety cream sauce infused with single malt Scotch whisky — the essential accompaniment to haggis and many Scottish desserts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat cream gently in a saucepan until simmering. Do not boil.
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2
Add whisky and let it bubble for 1 min to cook off the raw alcohol.
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3
Stir in mustard and honey. Season with salt and pepper.
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4
Simmer gently for 3-4 min until slightly thickened.
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5
Serve warm, poured over haggis or alongside neeps and tatties.
Did You Know?
The type of whisky used makes a real difference — Highland single malts give a smooth, honeyed sauce, while Islay whiskies add a peaty, smoky note.
Chef's Notes
Equipment Tips
- small saucepan
- whisk
Garnishing
cracked pepper
Accompaniments
The Story Behind Whisky Sauce
Whisky sauce became the standard accompaniment to haggis during the 19th century as Burns Night celebrations became more elaborate. The cream-based sauce tempers the intensity of haggis while adding the unmistakable warmth of Scotland's national spirit. Every Scottish cook has their own ratio of cream to whisky.
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