Whiskey Mustard Sauce
TV7 “Manning the Kitchen” Easter Special

2 tbsp. butter
2 cups sliced mushrooms
3 oz. irish whiskey
2 tbsp. Dijon or spicy brown mustard
1 cup heavy cream

Melt butter on medium heat in a large sauté pan. Add mushrooms and sauté for 4-5 minutes. Add the whiskey and flambé until all the alcohol is cooked off. Add the heavy cream and simmer for 2-3 minutes. Serve with lamb, pork or chicken.

Created: 28 September 2005