Small Bowl of Whisky Sauce

Whiskey Sauce


Scotland
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
25 min
Yes		 This sauce is used in Scotland with Haggis, Balmoral Chicken, Neeps and Tatties, and just about anything else needing a creamy sauce.




1-1/2
1
1/3
3
1/3
1
1/2
1/8
oz
T
t
T
c
t
c
t
Shallot
Butter
Salt
Scotch (1)
Stock (2)
Dijon Mustard
Cream, Heavy
Pepper
Make   -   (25 min)
  1. Chop SHALLOT very fine.
  2. In a small sauce pan (2 cup min) Heat Butter over moderate flame. Stir in Salt and Shallots. Fry stirring until Shallots are transllucent.
  3. Stir in Whiskey. You can flame it off if you like.
  4. Stir in Stock and Mustard. Cook stirring until simmering well.
  5. Lower the heat and stir in the Cream and Pepper. Heat gently and stir for a few minutes, careful that it doesn't come to a boil.
  6. Take off the heat and serve warm. If reheating, don't let it come to a boil.
NOTES:

  1. Scotch Whiskey, Single Malt

      Not negotiable, it must be a good drinkable bottle.

  2. Stock:

      This can be Beef Stock, Pork Stock, Chicken Stock, or for vegetarian Vegetable Stock. Recipes vary.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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