Enjoy Paul’s ultimate Whisky and Cream Sauce for Haggis, to add a delicious edge to the warming Scottish favourite.
Burns Night is an annual celebration of Scotland’s national poet, Rabbie Burns, taking place on or around the 25th of January, Burns’ birthday. During the evening, Burns’ poetry is recited, and traditional Scottish fare like Haggis Neaps and Tatties is served, alongside a ‘dram’ or two of Scotch whisky.
Whisky is a delicious complement to haggis – the mouth-coating clagginess of the dish needs a drink with punch to cut through it. It’s not just a great accompanying drink, it’s also delicious used in the recipe itself – in this case, as a key ingredient in a whisky and cream sauce that you’ll want to pour liberally on your haggis neaps and tatties!
*these can be purchased by weight at Thyme Deli
- 3 Shallots, or 1 White Onion, or 1 Red Onion
- 300ml Double Cream
- 30g of Peppercorns in Brine*
- 30g of Pink Peppercorns in Brine*
- Tablespoon Butter
- Tablespoon Oil
- Teaspoon French Dijon Mustard
- Pinch of Salt (to taste)
- Cracked Black Pepper (to taste)
- 25-50ml of Scotch Whisky, according to taste
- Melt the oil and butter in a frying pan and sweat off the shallot/onion until soft
- Add the peppercorns and sautee for a few minutes with the onion. You may see some peppercorns popping, which is fine
- At this stage, add the Scotch whisky, sparingly – more can always be added later.
- Add the double cream, and reduce the sauce by about a third
- Add the mustard, and season to taste – the cracked black pepper will add a more fiery element if desired
- Reduce the sauce further to the constency required; if too thick, add more cream or a little water
- Serve hot, poured over your heated haggis, neaps and tatties.