Best Whiskey Mustard Recipes

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.

TENNESSEE PORK LOIN WITH WHISKEY, BROWN SUGAR, AND MUSTARD

Steps:

• Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
• Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
• Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
• Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
• Open the roast up as you would a book.
• Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
• Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
• Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
• Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
• Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
• Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
• Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
• Set the roast on top of the bacon, positioning its long side parallel to the bacon.
• Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
• Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
• To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
• Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
• When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
• Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
• Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
• Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
• Serve with Nashville Sweet.

TOP BUTT STEAK WITH WHISKEY MUSTARD SAUCE

Steps:

• Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
• While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
• Slice steak and serve with sauce.

WHISKEY HONEY MUSTARD

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.

BEER BATTERED HAGGIS BALLS WITH A WHISKEY MUSTARD SAUCE

Steps:

• Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
• Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
• Put about an inch of oil in a pan or wok and heat up.
• When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
• Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
• Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
• Serve haggis balls on a platter with the dipping sauce bowl in the middle.