Whisky Sauce is a traditional British recipe for a classic white sauce of milk thickened with a flour and butter roux that's flavoured with whisky and which goes well with Christmas pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Whisky Sauce.
Melt 2 tbsp of the butter in a saucepan over low heat. Take off the heat and scatter over the flour then stir to form a smooth roux. Gradually whisk in the milk until smooth then return the sauce to the heat. Cook gently, stirring constantly, until the sauce comes to a boil and thickens.
Reduce the heat to a low simmer and cook for 10 minutes, stirring occasionally. Take off the heat at this point then stir in the whisky and the remaining butter, followed by the cream.
Place over low heat and cover with clingfilm (plastic wrap) until ready to serve (this prevents a skin from forming on the surface).
Serve hot to accompany steamed puddings (this is particularly good with Christmas pudding).
