Bunnahabhain Whisky Sauce Recipe

INGREDIENTS

2 shallots, roughly sliced
1 celery stick, roughly sliced
2 tsp light olive oil
4 fresh thyme sprigs
1 fresh bay leaf
100ml chicken stock
400ml double cream
70ml Bunnahabhain12 Year Old
2 tsp wholegrain mustard
1 tbsp Dijon mustard
sea salt and freshly ground white pepper

METHOD

STEP 1 Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables.
STEP 2 Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes.
STEP 3 Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes.
STEP 4 Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes.
STEP 5 Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs.
STEP 6 Place the sauce back on the heat and stir in Bunnahabhain 12 Year Old along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serve.

Bunnahabhain 12 Year Whisky

£47.00

Sherried, Sweet, Unpeated

ABV 46.3%

12 Years Old

Bourbon and Sherry Casks

Our 12 Year Old Islay Single Malt Scotch Whisky was the beginning of our Bunnahabhain core range, launched to fanfare and praise alike. Non-chill filtered and natural colour, taste the origins of Bunnahabhain with an alluring balance of sweet fruit, nuts, vanilla and a delicate coastal influence.

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