Whisky sauce
Ingredients
- 3-4 tbsp whisky
- knob of butter
- 50 ml stock chicken or vegetable
- 100 ml double cream
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Heat the fry pan on a medium setting
- Melt the butter and then add whisky
- Light the whisky and allow the alcohol to burn off
- Add the stock, cream, and dijon mustard
- Keep on a low heat to reduce and thicken, stirring occasionally
- Add seasoning to taste
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