Burns Night meal- Whisky sauce but made with milk instead of cream?

[xsquared]

We are having haggis tonight, even though Burns' night in on Sunday.

Never made Whisky sauce before, but a lot of recipes online seem to require cream, which I don't have except squirty canned cream. Other things that I have as possible alternatives are Philadelphia or oat milk.

Is it possible to make it with milk instead? If so, does anyone have a recipe, please?

You could make quite a milky white sauce with flour and butter, but more “runny” than usual, then add the whisky to that?

Thanks. Have you made whisky sauce before? To be honest, I'm not a big fan of whisky on its own, but I guess you would just cook off the alcohol in the sauce.

If there is an alternative, then I'm happy to do that, but whisky is traditional I guess!

Never heard of whisky sauce with haggis. Bechamel sauce on haggis sounds revolting.

Haggis is moist enough, and the mash should be creamy enough, that you don't need gravy. You can pour a little whisky into the haggis, but since you don't like it I wouldn't bother.

Clearly too late now! but I was just thinking that if you don’t have cream which would make a slightly thicker sauce, I’d make a small amount of roux to provide that thickening like the base to gravy, then add all the other ingredients more or less the same. I have made whisky sauce once or twice the “normal” way but tbh I wasn’t that sold on it, I prefer just the whisky really!

I would make a roux and use stock with whisky. Cook it very well and aim to get a jus/thin gravy consistency. You won't need much whisky, 1 tbs max., possibly even less.
If you do not have stock to hand, 1 tsp Marmite dissolved in 1l of boiling water is a good alternative.

Whisky sauce is very normal with haggis.
You can easily make it with full fat milk instead of cream. I think semi would be nasty, but you could try it!

Saute onion in butter
Add blob of stock and garlic if you want
Add flour to roux (more generous than a cream sauce)
Add whisky
Start adding milk slowly per normal roux method
Season
I like chives in it too - add at the end

Too late for OP now, but I agree with this. No need for a sauce at all and it's not traditional as far as I know. Balmoral chicken (i.e. a chicken breast stuffed with haggis) is a much fancier alternative to haggis, neeps and tatties and that does need a sauce, agreed.