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Title: Jack Daniel's Honey Mustard
Categories: Sauce
Yield: 1 Servings

1/2cHoney
1/2cDark vinegar
1/2cDark brown sugar; packed
2 Eggs
2tbFlour
2tbPrepared french's yellow; mu
1/2cJack daniel's whiskey
9ozBottle 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.

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