If You Wear a Kilt, You Gotta' Have Haggis!

[Pour1Malt]

here is yin oi' my sauces...

Whisky Cream Sauce

1 beef stock cube
1/2 cup peated malt whisky (Laphroaig, Lagavulin, Ardbeg, Caol Ila)
2 oz butter
1/2 cup double cream
ground pepper

boil whisky over low heat for a couple minutes (you do not want the alcohol- use high heat and boil it off)

at the same time melt the butter in a hot skillet (the skillet, you just browned the meat in, works best)

add whisky and 1 beef cube to butter, stir well and scrape meat juices from skillet, then add cream, stir and scrape more, give a good few grinds of pepper, heat until sauce just starts to boil- then remove from heat and serve...