If you don't have the Cookidoo app for your Thermomix follow the recipe below:
150gshallotshalved
25gbutter
100gwhisky(see Notes)
250gbeef stock
1tspcornflour
1tspfine sea salt
0.5tspground 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.
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.