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sHare your creations with us! #simonhowie
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
WE HAVE A WINNER!!!
Thank you to everyone that entered our Elfie photo competition this year! We’ve really enjoyed seeing what your mischief making elves have been getting up to 
We are pleased to announce the winner is Lorraine Dempsey! 
Congratulations! We hope you enjoy your goodies!
Oh for Elf’s sake! We tried to give him the chop last year, but we’ve just received notification from the North Pole that this little mischief maker will be back to cause havoc at Simon Howie’s again this year!
Our Christmas orders books are now closed, but you can still pop in and see us over the festive period for all your meaty essentials! Opening times below
Our shops can also take your orders for Hogmanay up until the 28th December too!
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Home / Recipes / Sides / Whisky Sauce
Prep time:
5 minutes
Cooking time:
10 minutes mins
Serves:
2 people
Push the boat out with a delicious, homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!
Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.
love this recipe? sHare your thoughts!
ingredients
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon (juice only)
Method
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
Whisky Sauce
Follow our video for a step-by-step guide on making this delicious recipe!
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Push the boat out with a delicious, homemade whisky sauce, perfect for accompanying haggis, neeps and tatties!
Or drizzle over a chicken balmoral for a wee something extra, whether at Burns Night, or all year round.
Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 2
ingredients
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon (juice only)
Method
1. Heat the butter and oil in a sauce pan.
2. Add in the onion/shallot and cook until translucent.
3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.
4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.
5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.
6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.
7. Drizzle over your dish and serve.
UK's Best-Selling Haggis
Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!
Find our range of haggis in major retailers in Scotland, and selected stores across the rest of the UK.
Find Out More
