Whisky Sauce

This is great accompaniment for meat dishes. Scott made this to go with our Burns night meal of haggis, neeps and tatties here but it also goes well with steak, pork or chicken.

Ingredients

200 ml thickened cream

1 tsp wholegrain mustard

1/2 tsp Dijon mustard

1 tsp whisky

1/2 tbsp fresh or dried chives

1/4 lemon, juice only

Method

1.  Heat cream in a pan over a medium heat. Add wholegrain mustard, Dijon mustard and whisky, stir to combine. Increase the heat until mixture is simmering and continue to cook for 1-2 minutes.

2.  Remove pan from heat and season, to taste, with salt and pepper. Stir in chives, then whisk in the lemon juice.

Enjoy.

recipe sourced and slightly adapted from here