By Richard Thomas
This November installment of The Whiskey Reviewer‘s cooking with whiskey beat is a big different from what I’ve done in the past. First, I freely admit to never having made this sauce before, so this article is more of a declaration of my intent to make it! My Mom opens every Thanksgiving with small country ham biscuits, about the size of a finger sandwich, and this year I am going to whip some of this up to accompany them.
Another difference is that most of my recipes are either my own inventions or adapted and substantially modified from standard recipes. In this case, I freely admit to pillaging this sauce from Flavors Of Kentucky by Sharon Thompson.
1 lb unsalted butter, room temperature
1/4 sweet mustard
1/2 cup of honey
1/4 cup of bourbon
Making this sauce is simple. Combine all the ingredients in a mixing bowl, nothing more. Smear on the inside of a halved biscuit, add the country ham, and eat as a sandwich.