Ingredients10 m servings 40 cals
- 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.
Per Serving: 40 calories; 1.5 g fat; 1.9 g carbohydrates; 0.2 g protein; 4 mg cholesterol; 141 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 qu...
This just tasted absolutely odd with the whiskey. I just did not enjoy it, sorry.
I was hesitant about making this recipe based off of the reviews but I am glad I did. Husband gave this a big thumbs up and said that whiskey and mustard pair perfectly together. I did end up ad...