Best Liquid Gold Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIQUID GOLD MUSTARD SAUCE



Liquid Gold Mustard Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 15m

Yield about 2 cups

Number Of Ingredients 7

1 1/2 cups yellow mustard
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
1 teaspoon freshly cracked black pepper

Steps:

  • Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

PRETZEL-COATED BONELESS WINGS WITH BEER CHEESE SAUCE AND LIQUID GOLD HONEY MUSTARD



Pretzel-Coated Boneless Wings with Beer Cheese Sauce and Liquid Gold Honey Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 8h50m

Yield 4 to 6 servings

Number Of Ingredients 22

1 1/2 cup yellow mustard
1/2 cup apple cider vinegar
1/4 cup honey
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
2 teaspoons hot sauce
1 teaspoon freshly cracked black pepper
Nonstick cooking spray, if baking the chicken
Vegetable or peanut oil, if deep-frying the chicken
1 1/2 pounds chicken tenders or chicken breasts cut into 1 1/2- to 2-inch pieces
Kosher salt and freshly cracked black pepper
1 1/2 cups pulverized salted pretzels
1 cup all-purpose flour
3 large eggs, whisked
2 tablespoons chopped flat-leaf parsley
Two 12-ounce cans evaporated milk
1/2 cup lager
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup (8 ounces) grated sharp Cheddar
1 cup (8 ounces) grated pepper jack cheese
2 tablespoons cornstarch

Steps:

  • For the liquid gold honey mustard sauce: Combine the mustard, vinegar, honey, Worcestershire sauce, vanilla, hot sauce and pepper in a small saucepan and cook over medium heat, whisking constantly, until boiling, about 5 minutes. Reduce the heat to low and lightly simmer until the sugar dissolves, about 5 minutes.
  • For the chicken: If you're baking the chicken, preheat the oven to 450 degrees F and fit a wire rack inside a large rimmed baking sheet and coat with nonstick cooking spray. If using a deep-fryer, preheat the oil to 350 degrees F.
  • Place the chicken in a resealable plastic bag with 1/2 cup of the Liquid Gold Honey Mustard Sauce. The chicken can be dredged immediately, or it can be marinated for at least 2 hours or up to 8 hours, if time allows.
  • Put the pretzels in a food processor and pulse until finely chopped, about 10 pulses.
  • Prepare your dredging station. Place the flour in a shallow bowl. Next to that, a second shallow bowl with the eggs, and next to that, a third shallow bowl with the pulverized pretzels.
  • Remove the chicken pieces from the mustard sauce, season them with salt and pepper, lightly dust them with the flour, then dip them in the eggs, then dip them in the pulverized pretzels until they are entirely coated.
  • If baking, place the chicken on the prepared wire rack and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 12 to 14 minutes.
  • If using a deep-fryer, place the chicken gently into the oil and fry in two or three batches until golden and the internal temperature registers 165 degrees F on an instant-read thermometer, 4 to 5 minutes. Remove with a spider and drain on a paper towel-lined plate.
  • For the beer cheese sauce: Heat a medium saucepan over low heat. Add the evaporated milk, lager, mustard and Worcestershire sauce and whisk together until uniform and smooth. Toss the grated cheeses and cornstarch together in a bowl until the cheese is completely coated. Whisk the cheese into the milk mixture and cook, whisking constantly, until the cheese melts completely and the sauce is silky and smooth, about 5 minutes.
  • To serve, top the chicken with the chopped parsley and serve with the remaining Liquid Gold Honey Mustard Sauce and the Beer Cheese Sauce for dipping.

Related Topics