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
- 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.
- 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
