Whisky Gravy

This whisky gravy is the perfect pairing for your Burn's Night haggis, neeps and tatties!

Difficulty:

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 6 - 8

Sunday Roast Dinner Party Quick and Easy

Ingredients

Cook the onions in the oil in a medium pan for 8-10 minutes until soft. Turn up the heat, sprinkle in the sugar and cook until starting to caramelise.
Stir in the flour and tomato purée and cook for 2 minutes, stirring.
Remove from the heat and gradually blend in the stock. Return to the heat and bring to a simmer, stirring until thickened.
Leave to bubble for 10-15 minutes on a low heat.
When ready to serve, add 50ml whisky, the Worcestershire sauce and mustard, and season to taste.
Strain if you wish, then serve alongside your Burns Night neeps and tatties!