admin on January 13, 2010 in Main Courses

1/2 pint of chicken stock

3 tablespoons of whisky

1 tablespoon dijon mustard

1/4 pint double cream

1 knob of butter

Mix the whisky  with the stock, and bring to the boil.
Reduce by half.

Add the cream and the mustard,then the butter

251 Responses to “WHISKEY SAUCE”

  1. Stephen says:

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