This is a very quick whisky sauce recipe I use - it's great with haggis (vegetarian, or meat haggis)…
1) Melt a blob of butter gently
2) Add a swoosh of double cream, heating gently
3) 1 minute before it’s ready to serve, add a tablespoon of malt (Laphroaig is great for this, or mix a hefty peaty malt with something milder that you want using up. If you're trying to get rid of poor whisky, just chuck in whatever you've got)
Quantities: If you like it saltier use more butter, if you like it creamier, use more cream! If you’ve used too much malt, cook it for longer and the whisky flavour becomes milder. Don't overheat when mixing butter & cream or it'll split.
This is also a good sauce to use with prawns. Prawns with peated whisky sauce. Mmmmm
Cook prawns until just pink (not too long or they go rubbery) Drizzle over same sauce as above, sprinkle on a few chopped chives. Eat with salad & a good crusty bread. Or maybe substitute prawns with monkfish – not tried it with monkfish yet but I reckons it'd be good combination