Scotch sauce

Make scotch sauce from Cook Street Fine Cooking



½ cup shallots

1/4 cup Scotch whisky

3/4 cup chicken stock or beef stock


Remove meat from the pan.  Dab out extra cooking oil without removing the bits on the bottom of the pan.  Add a splash of new cooking oil and sweat the shallots.  Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes.


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