Whisky cream sauce

• soft butter2 tsp 2 tsp
• olive oil↗2 tsp 2 tsp
• shallots↗2 2

  finely chopped

• bay leaf↗1 1
• garlic cloves↗2 2

  crushed

• Scotch whisky↗120ml 120ml
• beef stock↗200ml 200ml

  or chicken stock

• double cream↗200ml 200ml

Step-by-step instructions

1. 1

   Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.

2. 2

   Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.

3. 3

   Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.