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