Many people associate a whiskey sauce with Burns Night to go with the Haggis yet this sauce is quite versatile and goes really well with beef so why not spice up your Sunday roast dinner?
You can make this sauce a day in advance
Melt 50g of butter in a frying pan and add the onions. Soften the onions for about 5 minutes
Add the whiskey to the pan and drive off the alcohol
Now add the beef stock to the pan and reduce the liquid by half
Finally, add in the mustards, remainder of the butter and the double cream and warm through. Taste and season as required
At this point you can store the sauce in the fridge to use later and just warm the sauce before serving