Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
The Cookie Jar Is Empty

We need your help again!


Donate once OR you can automatically give a little each month.

We are NOT a corporate sponsored forum. 
We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")

GreenEggers Poll

Currently no polls available to vote

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

GreenEggers Forum
PING: Focker...Mustard!!

Platinum Egger

Posts: 4262

Return to index

Posted by: Mr. & Mrs Potatohead on 2013/03/05 13:27:33  

Hey buddy:
(And anybody else that's looking)
Here are the two mustard sauces that i do most ofter.
Both are REALLY good!
I have some other recipes with the use of Uncle Pete's, but I'll do that another day.

North Portage Smoke-Shack

6 to 8 servings

1/4 C. butter
1/4 to 1/3 C. brown sugar (dependent upon your need for sweetness)
1/3 C. Good Bourbon
(Jack Daniels, Evan Williams, Jim Beam...)
1/3 C. Dijon mustard
2 T. coarse ground "Dutch Style" mustard
(Boetje's is a great one to use here)

Using a heavy pan (as to not have hot spots and burn the sugar)
1)) Whisk together the butter, sugar and whiskey. Just bring to a boil.

2)) Whisk in the mustards, again bringing to a boil.

Notes: This is a very nice sauce served with sliced beef or pork.

I've gone the less sweet route most often and liked it. Start with 1/4 C. Brown Sugar and adjust from there.

With inspiration from Julia Child

Serves 6 as a topping

2 C. cream
1 T. Worcestershire
3 T. Dijon mustard
4 t. (1-1/3 T.) rubbed, dry basil or 2 T. finely minced, fresh basil
1/4 t. each, salt and fresh ground pepper (or to taste)

1)) Mix all ingredients together in a heavy sauce pan stirring and heating over med. low heat for 20 to 30 minutes, until slightly thickened. Do not boil.

2)) Remove from heat and briskly whisk until thickened some-what more.

Keep warm and serve warm, as a dipping or topping.

Notes: This sauce complements most any seafood, chicken or pork. It is excellent (and my standard) served with Salmon or Crab Cakes or a Salmon Loaf.

Substituting dill for the basil makes a Mustard – Dill Sauce.

Living the good life on the Glacial Drift of the Laurentian Divide in the Far North Central Woods of Minnesota...
C'est si bon, JB

"It is impossible to live pleasurably without living wisely, well and justly, and impossible to live wisely, well and justly without living pleasurably"
- Epicurus, Greek Philosopher, 4th. century B.C.

Return to index

Latest Recipes

  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 06:57 PM
  • Chorizo Sausage
       Joan Gaedke - Austin Egghead
       2013-05-26 12:46 PM
  • Egret's Ham
       John Hall
       2013-03-30 02:30 PM
Total Recipes: 925
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Tuesday, Jul 22, 2014 7:23 am
30682 registered users
0 today
5 this week
45 this month
Last: Wenjoe
Total Posts: 1,208,398

Our New Members

  • Wenjoe
       2014-07-21 10:02 PM
  • k9nj
       2014-07-21 03:18 PM
  • Fulan
       2014-07-20 08:25 PM