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Creamy Whisky Sauce in a white pot with red and green tartan sheet in the back ground
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5 from 22 votes

Creamy Whisky Sauce

How to make a delicious creamy whisky sauce, perfect for pouring over Steak, Chicken, Vegetables or as a pasta sauce.
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 with flambé whisky, double cream, wholegrain mustard and stock cube.
Can be adjusted to your desired thickness, prepare fresh or in advance and reheat.
Prep Time2 mins
Active Time8 mins
Total Time10 mins
Course: Sauce, Side Dish
Cuisine: British, Scottish
Keyword: 10 minute, Balmoral, Cream, cream sauce, flambé, Haggis, mustard
Yield: 6 Servings
Calories: 200kcal
Author: Luke and Kay - Flawless Food

Materials

  • 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.
    Pouring whisky into a cast iron pan with a silver tablespoon
  • 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.
    Setting the whisky alight with a kitchen blow torch in a cast iron pan
  • Add double cream, make sure to keep heat low, you do not want to heat it too quickly, or it will split.
    Pouring double cream in a cast iron pan on top of the whisky
  • Add wholegrain mustard, stir through well and keep on stirring over low heat for 2 minutes.
    Wholegrain mustard added to the the cream and whisky mixture
  • 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.
    Sprinkling beef stock into the whisky sauce in a cast iron pan
  • The sauce is ready when you are happy with the consistency. Do not leave it to simmer any longer, cover until ready to use.
    Stirring the creamy whisky sauce with a wooden spoon
  • 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.
    Adding hot water to the cream mixture in a cast iron pan
  • Pour over your favourite meat, chicken, vegetables or in pasta?
    Pouring our Creamy Whisky Sauce over the top of our Haggis, Neeps and Tatties

Video

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 207mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg