• 3-4 tbsp whisky
• 1/2 cup heavy cream
• 1/4 veggie stock
• Pat of butter
• 1 tsp dijon mustard
• Salt and pepper to taste

Melt butter over medium heat, then add 3 Tbsp. whiskey and light it on fire to burn off the alcohol. Add cream, stock, and mustard when the flame goes out. Continue to stir until thickened. Add salt and pepper.For a stronger whiskey taste, add another tablespoon of whiskey.

Pour over haggis like gravy.