Whiskey Mustard Recipes

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WHISKEY HONEY MUSTARD



Whiskey Honey Mustard image

An easy to make honey mustard - I use this often in make chicken salad, on sandwiches - it's a good thing to have around in the summer.

Provided by ChrisMc

Categories     Sauces

Time 10m

Yield 1 1/2 pint mustard

Number Of Ingredients 8

1/2 cup honey
1/2 cup cider vinegar
1/2 cup brown sugar
2 eggs
2 tablespoons white flour
2 tablespoons Dijon mustard
1/2 cup whiskey
9 ounces horseradish sauce

Steps:

  • Blend honey, vinegar, brown sugar, eggs, and flour.
  • Cook on medium heat, stirring well.
  • When mixture comes to a boil, add mustard and whiskey.
  • Cook for 1 minute.
  • Remove from heat, add horseradish, and mix well.
  • This should be stored in the refrigerator.

Nutrition Facts : Calories 1051.7, Fat 8.4, SaturatedFat 2.3, Cholesterol 248, Sodium 889.2, Carbohydrate 194.4, Fiber 6.8, Sugar 178.5, Protein 12.7

WHISKEY MUSTARD



Whiskey Mustard image

A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.

Provided by PetsRus

Categories     Spreads

Time 20m

Yield 2 1/2 cups approx

Number Of Ingredients 10

1/2 cup yellow mustard seeds
1/2 cup black mustard seeds
4 tablespoons water
3 tablespoons flour
1/2-1 teaspoon cayenne (optional) or 1/2-1 teaspoon chili powder (optional)
2/3 cup cider vinegar
2/3 cup whiskey
1/2 cup runny honey
1 tablespoon grated nutmeg
1 tablespoon salt

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.

Nutrition Facts : Calories 752.9, Fat 21.7, SaturatedFat 1.8, Sodium 2801.2, Carbohydrate 90.1, Fiber 11.5, Sugar 61.7, Protein 19.2

HOT SWEET MUSTARD



Hot Sweet Mustard image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 cup spicy Dijon mustard
1/4 cup honey
Sea salt, preferably gray salt
Freshly ground black pepper

Steps:

  • Mix and use with pickle relish and pass more on the side.

WHISKEY MARINADE



Whiskey Marinade image

This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.

Provided by Wittcheypooh

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 5

Number Of Ingredients 8

¼ cup whiskey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup finely chopped green onion
¼ cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste

Steps:

  • Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 14.8 g, Fiber 0.3 g, Protein 0.9 g, Sodium 1491.3 mg, Sugar 11 g

WHISKY AND MUSTARD SAUCE



Whisky and Mustard Sauce image

A tangy sauce for accompanying haggis on Burns Night

Provided by minkx1

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Add 30ml of whisky to a hot saucepan and set it alight (please be careful you don't set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn off the alcohol, otherwise the sauce will be too bitter.
  • Once the flames have died down add 150ml of double cream, 2tbsp of wholegrain mustard and season with salt and pepper.
  • Reduce the heat and allow the liquid to reduce, usually by half, to a nice thick consistency. Once reduced take it off the heat and pour the sauce over the haggis.

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