Whisky Sauce - British Sauce

Ingredients

  • 2 piece Shallots (roughly sliced)
  • 1 piece Celery stick (roughly sliced)
  • 2 tsp light olive oil
  • 4 piece Fresh thyme sprigs
  • 1 piece Fresh bay leaf
  • 100 ml chicken stock
  • 400 ml Double cream
  • 70 ml Scotch whisky (good quality)
  • 2 tsp Wholegrain mustard
  • 1 tbsp Dijon mustard
  • 67 to_taste Sea salt
  • 67 to_taste Freshly ground white pepper

Instructions

  1. In a large saucepan over medium heat, cook shallots and celery in olive oil for 5 minutes, stirring occasionally, without browning.

  2. Add thyme and bay leaf to the pan, stir, and cook for 2 minutes.

  3. Pour in chicken stock and reduce liquid by half (about 5 minutes).

  4. Stir in double cream and gently simmer for 20 minutes, reducing liquid by one-third. Stir every few minutes, being careful not to boil.

  5. Remove from heat and stir in Scotch whisky and both mustards.

  6. Season with sea salt and freshly ground white pepper to taste. Serve immediately.

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