The Farmer's Son Burns Night Whisky Sauce

To celebrate Burns night we're sharing our favourite, easy and fast whisky sauce recipe to have with The Farmers Son haggis, along with your neeps and tatties!



Ingredients

150ml double cream 1 tsp wholegrain mustard 1 tbsp Dijon mustard 1 tsp whisky sea salt

freshly ground white pepper

1 tbsp chopped fresh chives 1⁄2 lemon, juice only


Method

Heat the double cream in a pan over a medium heat.

Add the wholegrain mustard, Dijon mustard and whisky

and stir to combine. Increase the heat until the mixture

is simmering and continue to cook for 1-2 minutes.


Allergens: Milk (Cream)


Nutritional Information Per serving Kcals 128 Fat 12.5g Saturates 0g Carbohydrate 1.6g Protein 0.9g Sugar 0.3g Salt 1.6g

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