To celebrate Burns Night this year we're sharing our Lochinver Larder Whisky Sauce recipe, to accompany your feast of haggis, neeps and tatties. 

Buy our haggis pie here


300ml double cream
30g butter
25g plain flour
1 small onion (thinly sliced)
Approx. 150ml chicken or veg stock
A good dram of whisky (50ml)
Balsamic vinegar
1 tbsp sunflower oil
½ tsp cracked black pepper

Haggis Pie
Haggis Pie


Makes a portion for four people. 

  1. Fry the onions in the sunflower oil over a moderate heat until caramelised, then add the butter and fry for a minute longer.
  2. Add the whisky and cook for a further minute.
  3. To make the light roux, stir in the plain flour and cook for a minute before adding the black pepper and balsamic, allowing the roux a further minute to cook.
  4. Then stir in the chicken stock, add the double cream and bring to the boil until you reach the thickness desired. If the sauce becomes too thick, you can add a little more stock.
  5. Remove the pan from the heat and season, to taste, with salt.
Buy Pies!
Buy Pies!