Howdy, Stranger!

It looks like you're new here. Sign in or register to get started.

Please take a moment to read the Community guidelines and learn how to use the Community. The personal details and information provided by you will be used by VisitScotland to create your iKnow community account. Any content you provide, such as a profile photo, username, comments and discussions will be publicly available.

By ticking the box and clicking submit you confirm that you have read and agreed to the terms of our privacy policy.

Love Scotland and want to share your stories – why not have a look at all the recent discussions and make a contribution or start a new discussion? Visiting Scotland and looking for some advice – why not ask a question or start a discussion or simply explore all the great content?

Join the conversation today.

Scotch Cream Sauce

While in Pitlochry we had haggis with a Scotch Cream Sauce at the Old Mill Inn and it was so so good with a pronounced Scotch flavor.  I have been trying to replicate here via the various recipes I have found on the web.  All were good but I keep loosing the scotch flavor.  Is there a secret to it?

I have been using an 8 year old Glen Ness Scotch.  It was somewhat inexpensive and has a decent flavor.  Not as sweet as a Dewers White Label.



  • LochNessPhotographyLochNessPhotography Member ✭✭✭
    If you're heating the cream, add the whisky right at the end. Otherwise all you'll do is burn off the whisky if you add it while you're heating the cream. 
  • kimzeylouisekimzeylouise Member
    Can I sale eating product online like oil nuts almond etc. platform amazon ebay
Sign In or Register to comment.