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