Whisky Sauce (Thermomix)

Whisky sauce made in Thermomix in a small cream ribbed jug sitting on a black slate with a dram of whisky. A packet of haggis and charcoal and mustard napkins in the background.

This whisky sauce made in the Thermomix is rich, flavourful, and easy to make. Perfect for steak, haggis, or roast vegetables, it’s a versatile addition to any meal!

We usually enjoy it with our Burns supper alongside traditional haggis, neeps, and tatties or chicken balmoral with whisky sauce.

This whisky sauce recipe is actually part of a recipe to make a haggis and pancetta roulade…I haven’t attempted the roulade!

I'm not a whisky fan at all, but David is (especially peaty ones), but I really do enjoy this whisky sauce!

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

Whisky choice - the first time I made this whisky sauce in the Thermomix, I used a blended whisky, but when making it again, and every time since, I use a single malt from Islay. I must admit, as much as I don't like whisky and most especially the smell of whisky from Islay, it is absolutely delicious in this sauce!
Alcohol-free option - replace the whisky with cider vinegar or more stock for a family-friendly version.
Additional ingredients - trying add Dijon mustard, caramelised onions or fresh herbs like thyme or parsley for a unique twist.

FREQUENTLY ASKED QUESTIONS

Can I make this sauce ahead of time?

Yes - prepare the sauce and keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the Thermomix, adding a splash of stock to refresh the texture, if needed.

What’s the best whisky to use for this recipe?

A smooth Scotch whisky or bourbon works best. Avoid overly peaty whiskies unless you enjoy strong smoky flavours (see Tips!).

Can I freeze Whisky Sauce?

As this isn't a cream-based whisky sauce, it can be frozen in an airtight container for up to 3 months. Thaw and reheat gently on the hob or in the Thermomix, adding a splash of stock to refresh the texture, if needed.

How do I fix a sauce that’s too thick?

Add a splash of cream, milk, or stock to thin it to your desired consistency. Stir well to incorporate.

Can I use this sauce for vegetarian dishes?

Absolutely - use vegetable stock and pair it with roast vegetables, vegetarian steaks, or mashed potatoes.

What can I serve with Whisky Sauce?

Serve with steak, haggis, pork chops, grilled chicken, or roasted root vegetables. It’s also delicious over baked potatoes or pasta.

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How to make this Whisky Sauce in the Thermomix

Recipe on UK Cookidoo

Haggis and Pancetta Roulade with Whisky Sauce

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

150g shallots, halved
25g butter
100g whisky (see Tips)
250g beef stock
1 tsp cornflour
1 tsp fine sea salt
0.5 tsp ground black pepper

Instructions

Place the shallots and butter in the mixing bowl then chop for 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté for 5 minutes /Varoma/speed slow (spoon symbol).
Add the whisky and stock then cook, without the measuring cup, for 5 minutes /98C/speed slow (spoon symbol).
Add the cornflour, salt and pepper then cook, without the measuring cup, for 2 minutes/98C/speed 0.5 then, with measuring cup in place, blend for 30 seconds /speed 9.
Transfer the sauce to a serving jug and enjoy it along with your Burns supper.

Non-Thermomix Instructions

I'd suggest the recipe can easily be made using a medium saucepan, the hob, and a stick blender.

My suggestions are as follows:

Finely chop the shallots. Melt the butter in a medium saucepan over a medium heat, then add the chopped shallots, and sauté for 5 minutes – stirring constantly.
Add the whisky and stock then bring to the boil and cook on a steady simmer for 5 minutes – stirring constantly.
In a small cup or bowl, dissolve the cornflour in a small amount of cold water and then add this liquid, the salt, and pepper to the pan and cook on a steady simmer for 2 minutes – stirring constantly to ensure no lumps form. Blend with a stick blender for 30 seconds to get a smooth consistency.
Transfer the sauce to a serving jug and enjoy it along with your Burns supper.

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