Burns Night Recipe: Haggis with Glen Scotia Whisky Cream Sauce

Burns Night has always been one of my favourite nights of the year. It is a chance to celebrate Scotland’s poetry, traditions and, of course, the food and drink that bring everyone together. As Master Blender at Glen Scotia, I also love finding simple ways to enjoy whisky beyond the glass.

This whisky cream sauce is a favourite of mine to serve with haggis on Burns Night. I always reach for a Glen Scotia whisky for this sauce because our Campbeltown spirit has a natural depth and richness, with gentle coastal notes and a subtle sweetness that works beautifully with savoury dishes. It enhances the flavour of the haggis without overpowering it, allowing the whisky and the food to complement each other.

This whisky cream sauce is one of my favourites to serve on Burns Night. It is easy to make, but feels special enough for a proper Burns Supper

Glen Scotia Whisky Cream Sauce- Serves 4

Ingredients

2 tsp soft butter

2 tsp olive oil

2 shallots, finely chopped

1 bay leaf

2 garlic cloves, crushed

120ml Glen Scotia Double Cask Pedro Ximenez Finish

200ml beef stock or chicken stock

200ml double cream

Salt, to taste

Method

Step 1
Heat the butter and olive oil in a small pan over a medium heat until the butter starts to foam. Add the shallots and cook gently for around 8 minutes, until soft but not golden.

Step 2
Add the bay leaf and crushed garlic and cook for another minute, until fragrant. Pour in 100ml of the Glen Scotia Double Cask Pedro Ximenez Finish and let it simmer gently until it has been absorbed by the shallots and is almost completely evaporated.

Step 3
Add the stock and simmer for 5 to 10 minutes, until reduced by half. Stir in the cream and continue to simmer for another 5 minutes, until the sauce thickens slightly. Season with salt to taste, then stir in the remaining whisky if you would like a stronger whisky flavour.

Serve with traditional haggis, neeps and tatties, and enjoy with a dram of Glen Scotia in hand.

If you give this recipe a try for Burns Night, I would love to hear how it turned out. Please share your Burns Supper and let us know how you enjoyed it.

Slàinte,

Ashley