Mustard And Whiskey Sauce Recipes

WHISKEY HONEY MUSTARD SAUCE

Steps:

• Combine the honey, vinegar, brown sugar, eggs, and flour in a saucepan and mix until smooth. Place the saucepan over medium-high heat and cook, stirring constantly, until the sauce begins to thicken. Stir the mustard and whiskey into the sauce and cook, stirring constantly, for 1 more minute. Remove the pan from the heat and stir in the horseradish. Let the sauce cool completely. Use immediately, or store in the refrigerator in a covered container for up to 6 weeks.

MUSTARD AND WHISKEY SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.

WHISKEY MUSTARD

Steps:

• Grind the mustard seeds to a powder, I use a coffee grinder.
• In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
• Then add the flour with the cayenne (if using) mix well.
• Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
• Cover and leave overnight.
• Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
• Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
• After opening keep in the fridge.

MUSTARD AND WHISKEY SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE

Steps:

• * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
• TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander.
• Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
• Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
• Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
• TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.
• In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate.
• Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
• Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
• Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated.
• Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes.
• Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
• TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
• Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked.
• Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender.
• Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste.
• TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy.
• Scatter glazed vegetables over the meatballs and garnish with the parsley.
• Serve with boiled potatoes or rice.