Title: Jack Daniel's Honey Mustard
Categories: Sauce
Yield: 1 Servings
| 1/2 | c | Honey |
| 1/2 | c | Dark vinegar |
| 1/2 | c | Dark brown sugar; packed |
| 2 | | Eggs |
| 2 | tb | Flour |
| 2 | tb | Prepared french's yellow; mu |
| 1/2 | c | Jack daniel's whiskey |
| 9 | oz | Bottle kraft's horseradish - |
Recipe by: Gloria Pitzer Put honey, 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 1/2 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.