The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.55
WINTER2017

A whisky sauce for haggis

A whisky sauce for haggis , stolen with minor modification from The Hairy Bikers’ Food Tour of Britain. The pungent sauce is a good foil to the gentle haggis.


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  • 2 cups heavy cream
  • 1 teaspoon Colman’s prepared or Dijon mustard
  • 2 teaspoons wholegrain mustard
  • 1 Tablespoon single malt Scotch whisky
  • juice of ½ lemon

  1. Simmer the cream in a heavy pot until hot, then stir both mustards and the whisky into the cream.
  2. Bring the sauce to a boil to evaporate the alcohol.
  3. Keep the sauce warm. When you are ready to eat your haggis, stir the lemon juice into the sauce.

 

Notes:

-For the uninitiated, the Hairy Bikers are Si King and Dave Myers.

-We have added half as much more whisky than they use.

-Unless you are addicted to iodine, a peat monster of a whisky like Laphroag would be an inadvisable component of your sauce. Bourbon however, while hardly British, works admirably.

-This also is an excellent alternative to Bearnaise for steak and works wonders with roast salmon.