Whisky Sauce for Haggis

Recipe for Whisky Sauce for Haggis - In a white jug

Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal!

Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast. Honestly, we’d have this whisky sauce on everything!

Initially, we made it to go with our Balmoral Chicken recipe (found here) and Haggis, Neeps, and Tatties Stack (found here), both of which make a delicious Burns Night treat (read more about Burns Night and more menu ideas here). It’s so quick and easy to make that we can imagine we’ll find many other uses for it soon too.

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Things you’ll need to make Whisky Sauce

  • Frying pan or large pot
  • Lighter (ideally the kind with a long handle)

Ingredients for Whisky Sauce – Serves two

  • 3-4 tbsp whisky
  • 100ml Double cream
  • 50ml stock – we used veggie but chicken works well too.
  • Knob of butter
  • 1 tsp dijon mustard
  • Salt and pepper to taste

How to make Whisky Sauce for Haggis – Step by step method

Heat the fry pan/pot to medium and add the knob of butter and melt

Add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter. Be careful at this stage, the flame can be quite aggressive but will burn out quickly.

Add the cream, stock, and mustard to the pan once the flame is out.

Allow to thicken and reduce while continuing to stir then add salt and pepper to taste

If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.

Whisky Sauce for Haggis in jug being poured our Balmoral Chicken

Dishes to have whisky sauce with

This whisky sauce recipe is delicious with Chicken Balmoral recipe, or pour it on top of a Haggis, Neeps, and Tatties stack. It’s also perfect with veggie Haggis too!

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Yield: 2

Whisky Sauce for Haggis

Recipe for Whisky Sauce for Haggis - In a white jug

This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3-4 tbsp whisky
  • 100ml Double cream
  • 50ml stock -  Veggie or Chicken
  • Knob of butter
  • 1 tsp dijon mustard
  • Salt and pepper to taste

Instructions

  1. Heat the fry pan/pot to medium
  2. Add the knob of butter and melt Add 3 tbsp of your choice of whisky
  3. Light the whisky with the lighter and allow it to burn off the alcohol
  4. Add the cream, stock, and mustard
  5. Continue to stir and allow to thicken and reduce, stirring as necessary
  6. Add salt and pepper to taste
  7. If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 507Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 113mgSodium: 358mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 14g

The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.

24 thoughts on “Whisky Sauce for Haggis”

  1. I wondered how mine would turn out as I cannot have any dairy products because of an allergy. I made mine with margarine and Oat Milk. I did not use any broth which I assumed was to thin the cream and instead used 150ml of oat milk and let it all boil down. Worked great!

    Reply
    • Hi Randi,
      We would normally cut the corner of a block of butter but we can see how this might not be the best description! Sorry! We would suggest a knob of butter is about 1.5 Tablespoons of butter. We hope this helps, Phil & Sonja

      Reply
  2. Just followed this recipe (mostly – all cream, no stock) for St Andrew’s night haggis dinner… Yummy! And so easy! I’ve tried more complex options in the past, but this was better. Thanks guys 😊

    Reply
    • Sometimes the simple way os the best way! We’re really pleased we got to play a little part in your St Andrew’s Night! Thanks for letting us know 🙂

      Reply
  3. The sauce was very tasty, but the yield was small. I used 150ml of oatmilk. I was completely unprepared for the high flames which singed my fringe and gave me a serious fright. Perhaps you should warn of this in your recipe.

    Reply
    • Hi Nicky,
      We’re very sorry to hear about your fringe, we hope it wasn’t too badly singed! The serving is for two and we’ve found these amounts to be enough, maybe they’re a little thicker with cream rather than oat milk though that will add a lovely extra taste.
      All the best,
      Phil

      Reply
    • Hi Tom,
      A very good question. Most stocky types work so this can be decided by your main dish. However, we used veggie as it was the one we had to hand and tasted great!
      Hope this helps,
      Phil

      Reply
  4. Thank you, this looks delicious! Does it matter what kind of whisky I use for this? I have bottles from the Speyside area, the highlands, and Islay, but I’m not sure which would be more appropriate to mix in!

    Reply
    • You can use whichever you are willing to part with! Using a more peaty whisky will add a bit of smokiness, which depends on personal taste. It’s really up to you, the flavour of whatever whisky you choose is what will come through!

      Reply
    • Hi Lynne,

      Thanks for your comment we’re glad you like it! The only thing we can think is that the stock used is a bit salty, since any other salt comes from whatever you want to add to taste. Possibly try a low salt stock cube? The only other thing could be the mustard, so maybe look for one lower in salt and then also don’t add any extra salt, just a little pepper.

      Reply
  5. Burns night is a major event in our house, (being married to a Scot who is passionate about his heritage and has made it his mission in life to educate our southern softie friends with Scottish cuisine😀)This recipe will be used I assure you as an alternative option , We have succeeded in persuading them to eat veggie haggis from McSweens, whilst their normal haggis disappears very quickly..Do you have a recipe book for sale, if so may I have the details please.?

    Reply
    • Sounds like a very passionate Scot indeed! We like MacSween’s haggis and the veggie version and have used it in all of our recipes to date! Yum! We have talked about a book but we only started Scottish Scran in April so want to make sure the recipes are as good as they can be before we go down that rabbit hole!

      Reply
  6. I will need to try this but have made a similar sauce with Drambuie rather than Whisky, it is amazing and gives a great sweetness. A dish to check out and maybe you could try is Chicken Bonnie Prince Charlie, would love to see your take on this…?

    Reply
    • Our sauce works with either whisky or Drambuie so hopefully you’ll like it! We’ll look into Chicken Bonnie Prince Charlie, sounds interesting!

      Reply

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