Sauces - Easy whisky sauce for haggis recipes
Author: Andrew Jolley
Whisky sauce is an important part of a haggis meal and is easy to make, using only 4 ingredients and the same method as making a white sauce. Whisky Sauce is a traditional Scottish recipe, usually served on Burn's Night and usually loaded with heavy cream.
Whisky Sauce
Whisky sauce is an important part of a haggis meal and is easy to make, using only 4 ingredients and the same method as making a white sauce.
Provided by: an original recipe from Lavender and Lime
Yields: 0 servings
Number of ingredients: 5
Provided by: an original recipe from Lavender and Lime
Yields: 0 servings
Number of ingredients: 5
Ingredients:
- 25 g butter
- 25 g flour
- 250 mls vegetable stock
- 60 mls whisky
- Salt and freshly ground black pepper to season
How to cook:
- Place the butter into a small saucepan and melt over a low heat
- Add the flour and mix in with a whisk making sure it does not form lumps
- Gradually whisk in the stock
- Add the whiskey, mix in and cook for 5 minutes, making sure to keep the sauce thin
- Season to taste
Whisky Sauce (without cream)
Whisky Sauce is a traditional Scottish recipe, usually served on Burn's Night and usually loaded with heavy cream. This veganified version replaces the cream with coconut cream, making it paleo as well, apart from the whisky! This Vegan Whisky Sauce recipe pairs perfectly with your favorite Scottish meal - haggis, neeps, and tatties!
Provided by: Bethany Galloway
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Scottish
Number of ingredients: 8
Provided by: Bethany Galloway
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Scottish
Number of ingredients: 8
Ingredients:
- 2-3 tbsp whisky, *see notes
- 207 g coconut cream from a can of coconut milk, **see notes
- 50 ml stock (vegetable or chicken), just over 1/4 cup
- 1 tbsp unsalted butter, regular, plant-based, or ghee
- 1-2 tsp dijon mustard, to taste
- Generous amount of pepper, to taste
- Salt, if needed, to taste
- 1 tsp xanthan gum or corn starch to thicken, optional
Nutrition:
- Calories: 148 calories
- Serving Size: 1 grams
- Unsaturated Fat: 0 grams unsaturated fat
- Combine the coconut cream, stock and dijon mustard into a pot or saucepan over medium heat, and allow them to melt together.
- Add in the butter and then the pepper. Stir well.
- Allow the ingredients to come to a light simmer for about 10 minutes.
- Optional: remove a little of the sauce into a small bowl along with xanthan gum or cornstarch. Stir together into a paste, and then mix in a little more sauce before pouring it back into the pot and stirring well until thick.
- Turn the heat off completely and add the whiskey to taste. Stir well. Add a little more dijon, pepper and some salt if needed. Enjoy!
Simplified haggis
The idea of haggis can be a bit offputting for some, but the actual taste can still be one you enjoy. This simplified version uses easier-to-find and more 'palatable' ingredients that will please purists and newcomers alike.
Provided by: Caroline's Cooking
Total time: 75 minutes
Cook time: 70 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Scottish
Number of ingredients: 12
Provided by: Caroline's Cooking
Total time: 75 minutes
Cook time: 70 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Scottish
Number of ingredients: 12
Ingredients:
- 1/2 tbsp butter (5g, approx)
- 1 onion
- 1/2 tsp ground black pepper
- 3/4 tsp ground coriander
- 3/4 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp dried thyme (or fresh, slightly chopped if fresh)
- 1/4 tsp cinnamon
- 1 lb ground lamb (450g, approx, lamb mince)
- 1/2 lb chicken livers (225g)
- 1 cup stock (240ml)
- 4 oz pinhead oatmeal (115g)
Nutrition:
- Calories: 439 kcal
- Carbohydrate: 8 g
- Protein: 29 g
- Fat: 31 g
- Saturated Fat: 13 g
- Cholesterol: 282 mg
- Sodium: 357 mg
- Fiber: 1 g
- Sugar: 1 g
- Serving Size: 1 serving
- Preheat the oven to 350F/175C.
- Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
- Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
- Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
- Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
- Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
- Cover the dish and put in the oven for 30mins.
- Remove the lid and cook another 10 mins.
- Serve with mashed potatoes and mashed rutabaga/swede.
- Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.
