Last year, we had my mum and stepdad for Burns supper and instead of the traditional haggis, neeps, and tatties for our main course, I did it slightly differently. We enjoyed haggis, carrot and swede mash and tatties for our main course, along with this whisky sauce. I wouldn’t normally make a whisky sauce but decided I’d give it a try as we were having guests. This whisky sauce recipe was made in our Thermomix and is actually part of a recipe to make a haggis and pancetta roulade…I haven’t attempted the roulade!
Both David and my stepdad are whisky lovers…my mum and I definitely aren’t, but we were willing to give it a try – we weren’t disappointed!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- I already mentioned above that we’ve enjoyed this whisky sauce with our Burns supper. It also goes very well with a steak, chicken balmoral and haggis balls.
- Whisky choice - the first time I made the sauce, I used a blended whisky, but when making it again I used a single malt from Islay...David's favourite - Laphroaig. I must admit, as much as I don't like whisky and most especially the smell of whisky from Islay, it was absolutely delicious in this whisky sauce. We'd highly recommend using a whisky from Islay in this sauce.
Other recipes you might also like to try
Click here for all condiments and sauces.
Recent New Recipes
Category Spotlight...
PASTA
There's loads of delicious pasta recipes to choose from...salads, pasta bakes, hot and cold pasta dishes and lasagnes...enjoy!
Recipe on UK Cookidoo
Haggis and Pancetta Roulade with Whisky Sauce
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 150g shallots, halved
- 25g butter
- 100g whisky (see Tips)
- 250g beef stock
- 1 tsp cornflour
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
Instructions
- Place the shallots and butter in the mixing bowl then chop for 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté for 5 minutes /Varoma/speed slow (spoon symbol).
- Add the whisky and stock then cook, without the measuring cup, for 5 minutes /98C/speed slow (spoon symbol).
- Add the cornflour, salt and pepper then cook, without the measuring cup, for 2 minutes/98C/speed 0.5 then, with measuring cup in place, blend for 30 seconds /speed 9.
- Transfer the sauce to a serving jug and enjoy it along with your Burns supper.
Non-Thermomix Instructions
I'd suggest the recipe can easily be made using a medium saucepan, the hob, and a stick blender.
My suggestions are as follows:
- Finely chop the shallots. Melt the butter in a medium saucepan over a medium heat, then add the chopped shallots, and sauté for 5 minutes – stirring constantly.
- Add the whisky and stock then bring to the boil and cook on a steady simmer for 5 minutes – stirring constantly.
- In a small cup or bowl, dissolve the cornflour in a small amount of cold water and then add this liquid, the salt, and pepper to the pan and cook on a steady simmer for 2 minutes – stirring constantly to ensure no lumps form. Blend with a stick blender for 30 seconds to get a smooth consistency.
- Transfer the sauce to a serving jug and enjoy it along with your Burns supper.
Recipe Collection Spotlight...
13 FAVOURITE COMFORT FOOD RECIPES
What do you think of when asked 'what's comfort food?'...top of my list is macaroni cheese!! There's LOADS of comfort food recipes on Felly Bull - here's 13 of my favourites:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
Whisky Sauce (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 150g shallots halved
- 25g butter
- 100g whisky (see Notes)
- 250g beef stock
- 1 tsp cornflour
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
Instructions
- Place the shallots and butter in the mixing bowl then chop for 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté for 5 minutes /Varoma/speed slow (spoon symbol).
- Add the whisky and stock then cook, without the measuring cup, for 5 minutes /98C/speed slow (spoon symbol).
- Add the cornflour, salt and pepper then cook, without the measuring cup, for 2 minutes/98C/speed 0.5 then, with measuring cup in place, blend for 30 seconds /speed 9.
- Transfer the sauce to a serving jug and enjoy it along with your Burns supper.
Notes
- I already mentioned above that we’ve enjoyed this whisky sauce with our Burns supper. It also goes very well with a steak, chicken balmoral and haggis balls.
- Whisky choice - the first time I made the sauce, I used a blended whisky, but when making it again I used a single malt from Islay. I must admit, as much as I don't like whisky and most especially the smell of whisky from Islay, it was absolutely delicious in this whisky sauce. We'd highly recommend using a whisky from Islay in this sauce.
LEAVE A COMMENT AND RATE THIS RECIPE