Best 4 Mustard And Whiskey Sauce Recipes

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Indulge in a symphony of flavors with our tantalizing collection of mustard and whiskey sauce recipes. These sauces are a culinary masterpiece, seamlessly blending the tangy sharpness of mustard with the smoky warmth of whiskey. Whether you're a seasoned chef or a novice cook, our diverse selection of recipes caters to every skill level. From the classic Mustard and Whiskey Sauce, perfect for elevating grilled meats, to the creamy and rich Whiskey Mustard Sauce, ideal for dipping pretzels or vegetables, our recipes offer a burst of flavors that will leave your taste buds dancing. Dive into the bold and spicy Brown Mustard Whiskey Sauce, guaranteed to add a fiery kick to your dishes. For those who prefer a touch of sweetness, our Honey Mustard Whiskey Sauce is a delightful combination of tang and sweetness. And for a truly unique experience, try our Whiskey Mustard BBQ Sauce, infusing your barbecue with a smoky mustard flavor that will tantalize your senses. Prepare to embark on a culinary adventure as you explore our curated collection of mustard and whiskey sauce recipes, promising to transform your meals into extraordinary culinary experiences.

Here are our top 4 tried and tested recipes!

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

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE



Highland Meatballs With Mustard and Whisky Sauce image

Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.

Provided by Dave5003

Categories     Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 27

4 slices white bread, crustless and crumbled
1/2 cup milk, for soaking
1 large egg
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon coriander, ground
1/2 cup onion, cooked in 1 tablespoon oil until soft, finely diced
1 3/4 lbs ground turkey or 1 3/4 lbs ground chicken
salt and black pepper, freshly ground
1/3 cup dry breadcrumbs, for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup shallot, minced
1 garlic clove, minced
20 ounces white mushrooms, stems removed and cut into 1/2-inch pieces
1/4 cup Scotch whisky
1/4 cup grainy mustard
2 tablespoons flour
2 1/4 cups beef broth
1 bay leaf
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds (1/2 pound)
3 stalks celery, peeled and cut into 3/4-inch lengths (6 ounces)
3 parsnips, peeled and cut into 3/4-inch lengths (1/2 pound)
1/3 cup parsley, minced, for garnish
potatoes, Boiled (for serving) or rice, cooked (for serving)

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.

WHISKY CREAM SAUCE



Whisky cream sauce image

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

Provided by Good Food team

Categories     Condiment

Time 30m

Number Of Ingredients 8

2 tsp soft butter
2 tsp olive oil
2 shallots , finely chopped
1 bay leaf
2 garlic cloves , crushed
120ml Scotch whisky
200ml beef stock or chicken stock
200ml double cream

Steps:

  • Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
  • Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
  • Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium

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

Tips:

  • Use a good quality mustard. A grainy mustard will add a more robust flavor than a smooth mustard.
  • If you don't have any whiskey, you can substitute bourbon or cognac.
  • Be careful not to overcook the sauce. It should only be simmered for a few minutes, or it will lose its flavor.
  • Serve the sauce immediately with your favorite grilled or roasted meats, fish, or vegetables.

Conclusion:

This mustard and whiskey sauce is a delicious and easy-to-make sauce that can be used to add flavor to a variety of dishes. With its rich, tangy flavor, this sauce is sure to be a hit with your family and friends. So next time you're looking for a quick and easy way to add some extra flavor to your meal, give this mustard and whiskey sauce a try.

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