Mustard And Whiskey Sauce Recipes

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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

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE



Steak Balmoral and Whisky Sauce from the Witchery by the Castle image

This recipe hails from one of my favourite restaurants, "The Witchery - By The Castle" in Edinburgh, Scotland, which is towards the top up the hill near the gates of Edinburgh Castle. The restaurant is located in a very old and atmospheric building where the "Old Hell Fire Club" used to hold their meetings. The Witchery serves this delicious steak there, called Steak Balmoral, which has the most divine whisky sauce I have ever tasted! Serve this steak with chips (French fries), boiled, jacket or steamed new potatoes and seasonal greens or a tossed salad. The sauce is uniquely famous for its stunning simplicity - no need for onions or garlic, the cream, mustard, mushrooms and whisky tick all the taste boxes! More information from the restaurant's web-site: Located in an historic sixteenth-century building at the gates of Edinburgh Castle, James Thomson's Witchery is the most atmospheric and spectacular dining destination in the city. A unique location,stunning interiors and superlative food, wine and service create memorable and magical dining experiences for locals, visitors and celebrities alike. Ewan MacGregor, Michael Douglas, Catherine Zeta Jones, Jack Nicholson and Clarissa Dickson Wright have all succumbed to its charms, with Andrew Lloyd Webber calling it the prettiest restaurant ever! Originally built for an Edinburgh merchant in 1595, this historic building on the Royal Mile now includes the jewel-like Witchery diningroom, the spectacular Secret Garden and a collection of totally indulgent and opulent suites on the floors above and in an adjacent historic building. (This recipe is the authentic recipe from the restaurant's web-site.)

Provided by French Tart

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 (200 g) aberdeen angus steaks or 2 (200 g) sirloin steaks
25 g salted butter
5 green peppercorns, lightly crushed
60 ml Scotch whisky (a good blend such as Bells, Teachers or Famous Grouse)
1 teaspoon scottish heather honey (optional)
125 ml double cream
125 ml beef stock
50 g cleaned sliced fresh wild field mushrooms or 50 g button mushrooms
2 teaspoons coarse grain mustard
salt
fresh ground black pepper

Steps:

  • Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
  • Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
  • Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
  • Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
  • NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

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