Whiskey Honey Mustard Sauce Food

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.

HONEY MUSTARD SAUCE

Steps:

• In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

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.

WHISKY HONEY MUSTARD WINGS

Steps:

• Sprinkle chicken generously with salt, allow to air dry while preparing glaze.
• In a small saucepan, Combine remaining ingredients- aside from salt and pepper - whisk well to combine. Simmer for 2 minutes, or until thickened.
• Season sauce with salt and pepper, set aside.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

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.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY MUSTARD GLAZE

Steps:

• Mix all ingredients together.
• Warm in microwave 30 sec if nessary to blend.
• Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.