Whisky Sauce

We can our food when the flavour, vitamins and minerals are at their height.



  1. Add 30ml of Whisky to a hot saucepan and set it alight (be careful), this is to burn off the alcohol.
  2. Stir in the cream, ground black pepper and peppercorns and simmer at a gentle heat until it thickens to the desired consistency.
  3. Add a pinch of salt and pepper for seasoning.
  4. Once the liquid has reduced by around half, take it off the heat and pour over Grant’s Haggis, neeps and tatties.


  • Double cream - 150ml
  • Whisky - 30ml
  • Beef Stock
  • Gravy Granules
  • Salt and ground black pepper – ½ teaspoon

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Whisky Sauce

View the recipe