Authentic Scottish Whisky Sauce

A rich and flavorful gluten-free whisky sauce, perfect for accompanying traditional Scottish dishes like haggis, Balmoral chicken, or roasted meats.

20 min total Base: 4 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Unsalted butter, Vegetable oil, Small onion or shallot, Garlic cloves, Whisky, Double cream, Wholegrain mustard, Dijon mustard, Sea salt, Freshly ground white pepper, Lemon juice — quantities stay the same regardless of serving count.

Unsalted butter

30 grams(fixed)

Vegetable oil

15 ml(fixed)

Small onion or shallot

1 piece(fixed)

Garlic cloves

2 piece(fixed)

Whisky

50 ml(fixed)

Double cream

250 ml(fixed)

Wholegrain mustard

2 teaspoon(fixed)

Dijon mustard

1 tablespoon(fixed)

Sea salt

1 pinch(fixed)

Freshly ground white pepper

1 pinch(fixed)

Lemon juice

1 tablespoon(fixed)

Instructions

1. Heat the butter and vegetable oil in a saucepan over medium heat until the butter melts.

2. Add the finely chopped onion or shallot and sauté until translucent, about 5 minutes.

3. Add the crushed garlic cloves and cook for an additional minute until fragrant.

4. Carefully pour in the whisky and allow it to simmer for 2 minutes to burn off the alcohol.

5. Stir in the double cream, wholegrain mustard, and Dijon mustard, mixing well to combine.

6. Reduce the heat and let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency.

7. Season with sea salt and freshly ground white pepper to taste.

8. Add the lemon juice and stir to incorporate.

9. Remove from heat and serve warm over your choice of dish.

10. For an extra touch, garnish with fresh herbs like parsley or chives before serving.

💡 Chef's Tip

- For a dairy-free version, substitute the butter and cream with olive oil and coconut cream. - To enhance the flavor, consider flambéing the whisky before adding the cream. - This sauce pairs well with roasted meats, grilled vegetables, or as a topping for baked potatoes.

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