Whisky Sauce

Whiskey Sauce, serve with haggis, neeps and tatties on a plate
  • 4 servings
  • 1 hour to prepare
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  • 1tbsp olive oil
  • 1tbsp plain flour
  • 1 onion, sliced
  • 1tbsp whole grain mustard
  • 150ml vegetable stock
  • 2tbsp whisky
  • 350ml double cream
  • Squeeze of lemon


The classic whisky sauce to accompany your Burns’ Night celebrations.

  1. Heat the olive oil in a large saucepan, then add the onions and let them cook very gently for 45 minutes, until they have become caramelised.
  2. Add the mustard, and then stir the flour in well. Whisk in the vegetable stock and whisky, and then bring to the boil, whisking all the time. Take off the heat, stir the cream through and add a squeeze of lemon juice to taste, and serve immediately with haggis, neeps and tatties!