Whisky & Peppercorn Sauce

 

Burns night, 25th January, clashes with St. Dwynwen Day the Welsh patron saint of love and of course being Welsh we eat the Scottish traditional (veggie) Haggis, 'neeps and tatties for supper! 

This whisky and peppercorn sauce is the perfect accompaniment. 

Ingredients

2 tbsp olive oil

1 tsp soft brown sugar

3 Escallion Shallots, very finely chopped

150ml scotch whisky

2 tbsp green peppercorns, pre-soaked in salted water, rinsed and drained

300ml double cream (or crème fraîche for a lighter sauce) 

2 tbsp Dijon mustard

salt, to taste

ground black pepper, to taste

Method

In a heavy based pan bring the olive oil to a medium-to-high temp, then add the shallots. Bring the heat down a little and add the whisky. Cook for a few minutes until the shallots begin to soften and the whisky has all but evaporated. 

Add the green peppercorns, brown sugar, Dijon mustard and the cream. Stir well and gently bring to a boil. Simmer for about 5 minutes until it begins to thicken. If it thickens too quickly add a splash of water. 

Reduce the temperature to low. Season well with salt and pepper. 

Taste, adjusting the flavour by adding a little more of any of the ingredients. 

Sieve the sauce into a warm jug for serving.