Whiskey Cream Sauce

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This is a really lovely recipe, we made this for our burns night (scottish thing to go with haggis, neeps & tatties. We added a teaspoon each of wholegrain & Dijon mustard for that wee extra bit oomph & it really made it, but is lovely in its original form also.

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Okay I've now made this sauce twice! The first time I used the directions from her cook book and it came out awful! I decided to try one more time but looked it up in here and the directions and measurements are different so I followed these ones and it was delicious. To the previous reviewer who said it was awful it probably had to do with not reducing properly becuz I think that's where I went wrong the first time becuz the book mentioned nothing about this. Glad I gave it a second try will be making on the regular for my husband

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Fabulous and quite easy. Will make many more times! Thanks Dee!

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I made this to go with the Christmas rib roast but I forgot my whiskey at home. I used the broth from the burgundy mushrooms as a substitute and several said it was the best gravy they ever had. The entire meal was perfect for Xmas.

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I doubled the recipe because it says only two servings. It was delicious, and doubling made enough for eight.

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Made this to go with the Rosemary Salt Crust Prime Rib recipe. Fabulous, silky sauce!

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I made this to go with a Prime Rib Roast also. However, I did not have any whisky so I used brandy instead and I also used shallots instead of onions. It was amazing! I was told by many that it was the best sauce they ever had.

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This was great and very easy. I might just double it next time.

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We tried this tonight....very yummy and easy to make....I will be making this again

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I served this to my husbands golf group - 40 men - and they went crazy over it. We had grilled cajun rubbed beef tenderloin and the sauce paired great with it. Still receiving complements weeks later!
Thanks Ree!!