Whisky Sauce

Ingredients

  • 500ml/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

  1. For the whisky sauce, 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.
  2. 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.

 

Source & Image: BBC Good Food