Whisky Cream Sauce
A Little Thought for Food
A Little Thought for Food
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  • Ingredients
  • 500 ml/17fl oz double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp whisky
  • sea salt and freshly ground white pepper
  • 1 tbsp chopped fresh chives
  • ½ lemon, juice only
  • Method
  • Heat the double cream in a pan over a medium heat.
  • Add the wholegrain mustard, Dijon mustard and whisky and stir to combine.
  • Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
  • Stir in the tablespoon of chives, then whisk in the lemon juice.



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