It is created by pouring an amount of whisky into a saucepan.

It is then set alight, in order to make sure that the sauce is not too bitter.

The heat is then reduced so that the sauce can thicken and finally seasoning such as salt and pepper is added.

However the documentation of whisky in savoury cooking goes back to at least Victorian times, where its use in meals is documented in Isabella Beeton's famous cookery book Mrs Beeton's Book of Household Management.

Due to the distinctly Scottish nature of the sauce, recipes including whisky sauce have been popularised as dishes to be eaten on Burns supper along with the traditional main course of Haggis.