A simple whisky cream sauce


This simply whisky cream sauce is the perfect companion to Haggis, Neeps and Tatties on Burns Night.

Inspired by a Hairy Bikers Recipe, the subtle smoky notes from the Scottish Whisky are perfect with the richness of Haggis.

Serves 4 – 6 *Gluten Free


  • 500ml/17fl oz double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp whisky
  • sea salt and freshly ground white pepper
  • ½ lemon, juice only


  1. Heat the double cream in a pan over medium heat.
  2. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine.
  3. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
  4. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
  5. Stir in the tablespoon of chives, then whisk in the lemon juice.

Serve drizzled over Haggis, with a mound of neeps and tatties for that perfect Burns Night meal on the 25th January.

Great with gluten free haggis.

If you’d like to try something a little different, we’d recommend a redcurrant sauce with a hint of whisky and horseradish. Sure to add a little spark to the evening.



*Gluten Free – Although we make every effort to ensure that the ingredients list are gluten-free, you should double check at the time of using as products change their base ingredients frequently.

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