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.