How to make a delicious creamy whisky sauce, perfect for pouring over Steak, Chicken, or Vegetables. Traditionally served with Haggis, Neeps and Tatties on Burns Night.
This Whisky Cream Sauce recipe is so easy to prepare, we give you a step by step for how to make this sauce using whisky, double cream, wholegrain mustard and a stock cube.
How to make Creamy Whisky Sauce?
Check out the step by step slideshow video below
So, go ahead, jump straight to the recipe card for this amazing Whisky Sauce, or continue reading more tips below.
Jump to RecipeHow and why flambé Whisky?
First, start this recipe with a little bit of fun and excitement! Pour your chosen whisky into a pan on medium heat.
In this case we used Jura a single malt Scottish Whisky. You can use any brand you like.
SAFTEY FIRST! Do not get to close, use a long match or like we did a kitchen blow torch!
Next, carefully light the whisky inside the pan. This technique is known as Flambé. As a result of the flames, the alcohol level is reduced, whilst still keeping the rich flavour of the whisky.
The smell of warmed whisky is divine too!
What temperature to cook sauce containing cream?
When cooking any sauce containing cream, you must remember to use a low heat and allow it to warm slowly. Thus prevents the cream from splitting.
Add wholegrain mustard, stirring through on low heat. Remember to continue warming slowly and it will soon begin to thicken.
How to thicken Whisky Sauce?
Sprinkle a stock cube directly into the whisky cream sauce and stir through, In this case, it is best to use a whisk to help incorporate it.
The stock will work in a few ways, not only to thicken the cream sauce but also giving it a richer meaty flavour and a darker colour.
Season with salt & pepper to taste.
Can I make in advance?
It is possible to make Creamy Whisky Sauce in advance and reheat.
But, it must be said, this sauce is best made fresh.
It doesn't take long to make and will always be better straight from the pan.
How to reheat whisky sauce?
Of course, if you must make ahead it can be done. Just remember when it cools it will thicken up more. To warm it back up you will need to reheat in a pan slowly over a low temperature.
You may need to add some extra warm water to get back to the right consistency. Make sure to add water slowly 1 tablespoon at a time.
Stirring through before adding more to prevent your sauce from splitting.
Can I microwave to reheat sauce?
It is of course, preferable to reheat on a hob, however, if you wanted to use a microwave, make sure to reheat on a 50% lower microwave setting to prevent it from boiling.
Stir after every 1 minute until heated through.
Storing leftover Whisky Cream Sauce?
Leave the Creamy Whisky Sauce to cool before covering and placing in the fridge it will be good for 2 days. Follow steps above for how to reheat.
Can I freeze sauce containing cream?
It is not recommended to freeze sauces containing cream such as this Whisky Sauce. The texture will become grainy whilst defrosting and once it has split it is hard to bring it together again.
Can I make Whisky sauce without cream?
The cream is needed to make this delicious creamy whisky sauce, it wouldn't be the same without it! I have tried using milk before and it was far too runny!
📖 Step by Step Recipe
Creamy Whisky Sauce
Ingredients
- 4 tablespoon Whisky
- 1 tablespoon Wholegrain Mustard
- 300 ml Double Cream
- 1 Beef Stock Cube - crumbled OXO (you may not need whole one),
- Pepper & Salt
- warm water - to add for desired thickness
Instructions
- Add whisky to a pan and put on low heat.
- Set the whisky alight using a kitchen blow torch or a long match. BEWARE of the flames! This will reduce alcohol without changing the flavour. Leave until flame goes out by its self.
- Add double cream, make sure to keep heat low, you do not want to heat it too quickly, or it will split.
- Add wholegrain mustard, stir through well and keep on stirring over low heat for 2 minutes.
- Sprinkle in stock a cube a bit at a time. If you want the sauce runnier do not add the whole cube in. Use a whisk to combine until dissolved. Add salt & pepper to taste.
- The sauce is ready when you are happy with the consistency. Do not leave it to simmer any longer, cover until ready to use.
- If it is sat too long it will begin to thicken up more and get cold. Simply reheat on low adding 1 tablespoon of water at a time and stir through before adding more to prevent curdling.
- Pour over your favourite meat, chicken, vegetables or in pasta?
Video
Nutrition
What to serve Whisky Sauce with?
Whisky sauce is perfect poured over steak, chicken, as well as vegetables. Equally good added to cooked & drained pasta.
Whisky Cream Sauce for Haggis
Creamy Whisky Sauce is especially good with the traditional Scottish dish of Haggis, Neeps and Tatties. A must-have favourite on Burns Nights.
Looking for other sauces to make? Try out our Kebab Shop Chilli Sauce recipe.
No doubt you loved this Creamy Whisky Sauce as much as we do? Let us know in the comments.
Nic says
This is a great and easy whisky sauce recipe for haggis! Love it!
Kay says
Thank you for trying our whisky sauce recipe Nic, we're glad you enjoyed it!
Shaun says
Great sauce, but growing up in Ireland I'm afraid it had to be Whiskey for me, not Whisky, so a few 'schelps' of Bushmills were used ;-).
Kay says
Thank you for trying our creamy whisky sauce, Shaun! I'm glad you enjoyed it. We'll be sure to keep the Irish whiskey in mind for future versions of the sauce. Thanks again for trying it!
This sauce always goes well with our Cote de Boeuf (Bone-in Ribeye Steak) its superb 🙂
Jen Vinuya says
This was a huge hit at my house!
Kay says
Thank you, Jen; so pleased our whisky sauce recipe was a huge hit in your house 😉
Lynne says
Just made this after trying another recipe which tasted awful.
This sauce is easy and very tasty for my chicken stuffed with haggis.
Luke says
Your chicken stuffed with haggis sounds fabulous!
We love how quick & easy this sauce is too.
We had it last week, added some chopped mushrooms and served it over some perfectly cooked ribeye steak. YUM!
Shaun says
Balmoral Chicken, made it last night.
Addison says
Extra creamy and so smooth! These flavors are amazing!
Christina says
This was so good!!
Raquel says
So creamy and delicious!
Sunrita says
Thank you so much for the clear instructions and the fabulous recipe. The sauce looks great. Going to make it soon.
Choclette says
Why have I never thought to add whisky to a sauce I'm now wondering. Your creamy whisky sauce looks so delicious, I'm absolutely going to try it. Just need to figure out what I can have it with. I think it might be a touch decadent just to eat the sauce and nothing else!
Gillian says
Looks a fabulous dish think I will definitely try this with steak