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Mustard and Whiskey Sauce

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JOSIE

A very nice sauce that goes well with lamb and roasted potatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Deniasha
13
3/13/2007

I thought would be great to serve with our ham this weekend but we found it absolutely horrible. We ended up throwing it out. Mustard and whiskey don't go together at all. I even used very quality whiskey and mustard at it still had a jarring taste.

ThomasM
5
4/20/2009

This just tasted absolutely odd with the whiskey. I just did not enjoy it, sorry.

Joe Kane
0
7/7/2014

I have made it often, we use it with sauté scallops. It is great.