Mustard and Whiskey Sauce


"A very nice sauce that goes well with lamb and roasted potatoes."
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10 m servings 40 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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