Jack daniel's honey mustard

1 servings

Ingredients

Quantity Ingredient
½ cup Honey
½ cup Dark vinegar
½ cup Dark brown sugar -- packed
2 Eggs
2 tablespoons Flour
2 tablespoons Prepared French's yellow mustard
½ cup Jack Daniel's whiskey
9 ounces Bottle Kraft's horseradish cream sauce

Directions

Put honeoy, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan.

Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only ½ minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months. Recipe can be halved. Source: Gloria Pitzer.

Recipe By : Gloria Pitzer

From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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