Burns Supper Suggestion: Pigs Nose Whisky Sauce

Pig’s Nose Whisky Sauce

  • 3 to 4 tablespoons of Pig’s Nose Whisky
  • 1 to 2 teaspoons of wholegrain mustard
  • 300ml double cream
  • Salt
  • Ground white pepper
  • Fresh parsley
  1. In a saucepan, add the whisky over high heat.  If on a gas hob, tilt slightly to set the whisky alight (be careful!) to burn off the alcohol.
  2. Once the flames have gone out, add the cream and mustard and stir.  Reduce heat to medium low and simmer till the sauce has been reduced by half, or to your desired consistency.  (You can always add a bit of stock if the sauce has gone too thick).  Season to taste with salt and white pepper, then finish with a small handful of chopped fresh parsley if desired. . . . .Yum 🙂
This entry was posted in Pigs Nose. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s