idun Posted January 28, 2012 Share Posted January 28, 2012 I made a whisky sauce to go with the haggis.I looked at the web and then did my own thing.I had some button mushrooms in so decided to put them in the sauce. I fried the finely chopped mushrooms in quite a lot of butter, then took the mushrooms from the pan with a seive spoon, no idea what it is called. Into the hot butter I put half a cup of whisky and flambed it, and my does that whisky burn a long time. I added a cup of beef stock and left it to simmer and reduce quite a bit. I then added a heaped teaspoon of whole grain mustard and about 200ml of cream, let that reduce a bit, checked for seasoning. At that point it hadn't got an edge so I put some 'raw' whisky in, about 3table spoons, added the mushrooms, and checked for seasoning again. It was wonderful with the haggis and everyone had it. If I hadn't had the mushrooms in, I would probably have put some finely chopped onions in instead.A McSween haggis and everyone thought it the best they had had....... OR........ maybe it was just my sauce that made it taste so good[Www] Link to comment Share on other sites More sharing options...
cooperlola Posted January 28, 2012 Share Posted January 28, 2012 Bound to have been the sauce. Link to comment Share on other sites More sharing options...
just john Posted January 28, 2012 Share Posted January 28, 2012 The one I had last night was a Wee, sleekit, cowrin, tim'rous beastie I backward cast my e'e, on prospects drear! An' forward, tho' I canna see, t'would hae bin better with a sauce of whisky[:D] Link to comment Share on other sites More sharing options...
Mattyj198 Posted February 11, 2012 Share Posted February 11, 2012 That sauce sounds wonderful! Link to comment Share on other sites More sharing options...
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