In my mind, the only thing that makes traditional haggis taste good is a whisky sauce. And for my whisky sauce I use a single malt whisky. Dave and I did a malt whisky tasting when we were in Scotland that was extremely informative and educational. At some stage I want to take this further but for now I am just appreciating our growing collection of single malts. If you want to do a whisky tasting at home, the first thing you will need is a Glencairn whisky glass.
If you don’t have any of these glasses then use champagne flutes. Pour a wee dram into your glass and give it a swirl. This releases the smell, so now take a sniff. Don’t put the glass to your nose, rather keep it at chest height and tilt your head down. Now move on to tasting the whisky neat. Before you take a sip breathe in through your nose, then take a sip, roll it around you mouth, wait a few seconds and then swallow and only then breathe out through your nose. Add a drop or two of water to your whisky and repeat the process. You should now have a good idea of the taste and smell of your whisky. You may notice hints of vanilla, pear, apple or even straw. Some whisky’s are smoky and others have an oily feel to them. You can use these flavours and smells to decide which whisky to use in your sauce. I prefer the Talisker 10 year old as it has a hint of black pepper which compliments the haggis perfectly.
- 25g butter
- 25g flour
- 250mls vegetable stock
- 60mls whisky
- Salt and freshly ground black pepper to season
- Place the butter into a small saucepan and melt over a low heat
- Add the flour and mix in with a whisk making sure it does not form lumps
- Gradually whisk in the stock
- Add the whiskey, mix in and cook for 5 minutes, making sure to keep the sauce thin
- Season to taste
Click on the links for conversions and notes.
Blog-checking lines: This month, the Daring Cooks got a little saucy! Jenni from the Gingered Whisk taught us the basics of how to make the five mother-sauces and encouraged us to get creative with them, creating a wide variety of delicious, fresh sauces in our very own kitchens.
What I blogged:
- one year ago – The Man From Berlin
- two years ago – Taste Of Johannesburg
- three years ago – Clemengold Cake
- four years ago – Laksa Lemak