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    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!


    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


    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