Whiskey lemon sauce
YOU WILL NEED
150ml Agave syrup
30g sunflower or olive butter
2 whole cloves
Juice and zest of one lemon
Place the agave syrup, sunflower butter, cloves, lemon juice and zest into a small saucepan and bring to a boil over a medium heat. Reduce to a simmer and cook for about 15 minutes or until the sauce achieves a syrupy consistency.
Remove the sauce from the heat, add the whiskey then set aside to allow to cool a little.
Once the sauce has cooled down, pour it through a sieve into a jug, to remove the cloves and zest, and then set aside until needed.