Traditionally, the only thing that was poured over haggis was a dram. But times change, and whisky sauce is now a popular part of the bards supper. There is no set recipe for whisky gravy, so here are three variations for your Burns supper.
Whisky gravy does not require your best malt. In fact most of the flavour of a fine dram would disappear when mixed with the other ingredients. A robustly flavoured whisky works best and a blend will do nicely. Also, remember it is a gravy, not a sauce. It should be light and moist, not thick and heavy.
Please take care when heating any alcohol. It burns very readily. If your pan does flame, don’t panic. Its just a flash in the pan. (Sorry!)
Light Whisky Gravy
A subtle whisky sauce in keeping with tradition.
Ingredients
- 150ml chicken or vegetable stock
- 35ml of whiskey
Method
- Heat the stock.
- Add the whisky.
- Simmer gently until reduced to about half.
Creamy Whisky Gravy
Rich and creamy, this is the whisky sauce you will often come across.
Ingredients
- 1 tsp Dijon mustard.
- 150 ml double cream.
- 35ml of whisky.
Method
- Warm the cream and mustard in a pot.
- Add the whisky.
- Simmer gently until reduced to about half.
Lumpy Whisky Gravy
Whisky gravy with a bit of texture. It also works well with venison.
Ingredients
- 1 medium leek
- Knob of butter
- 100ml chicken or vegetable stock
- 100ml double cream
- 1/4 tsp fresh thyme
- 35ml of whisky
Method
- Trim, chop and wash the leek.
- Add the leek and butter to a pan and gently cook until very soft.
- Add the stock, cream whisky and thyme
- Simmer gently for a couple of minutes until reduced by about half.
Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
