Whisky Mustard Gravy
Ingredients for four
- 150 g Unsalted Butter
- 2 tbsp. Mustheb Infernal Bliss
or Mustheb Bonnie Wholegrain
- 150 g Single Cream
- Cayenne pepper
- ½ Dram Whisky (not too peaty)
- Salt ‘n pepper
Bring butter and mustard to melt and stir the cream with a whisk. Spice the sauce with a dash of cayenne and mix the whisky in. Take care that the gravy don’t come to bubble. The flavour won’t excuse boiling. Salt and pepper to taste. Serve soon.
Whisky Mustard Gravy excellently tastes with fresh unpeeled potatoes and hardboiled eggs or a mixed plate to the tooth vegetables. Try with white fish also as with meatballs.