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Heat the fry pan/pot to medium and add the knob of butter and melt.
Add 3 tbsp of your choice of whisky, then light the whisky with the lighter and allow it to burn off the alcohol.
Add the cream, stock, and mustard to the pan once the flame is out.
Allow to thicken and reduce on a low heat while continuing to stir, then add salt and pepper to taste.
If you would like a stronger whisky taste, then you can add another tablespoon of whisky at the end too!