There are many occasions where whisky sauce could be used, but probably the most obvious is Burns Night. A rich and creamy whisky sauce goes perfectly with haggis, neeps and tatties, the quintessential Burns Night food.
We’ve used our Sovereign whisky to bring a touch of sweetness to the sauce. Sovereign also makes a delicious addition to your haggis – just pour dram over when it’s piping hot. Voila!
Find our (very easy to make) Sovereign Whisky Sauce recipe below.
- 2 tsp butter
- 2 tsp olive oil
- 2 shallots , finely chopped
- 1 bay leaf
- 2 garlic cloves , crushed
- 130ml Tullibardine Sovereign
- 200ml chicken stock
- 200ml crème fraiche (full fat)
- Heat the butter and oil over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml Sovereign and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the crème fraiche and simmer for another 5 mins until thickened slightly. Season with salt to taste. Stir in the remaining whisky for a stronger flavour.
- Serve with haggis, neeps (mashed turnips), tatties (mashed potato) and a dram of something delicious (Tullibardine)!