Jack Daniel's Honey Mustard
Yield: 1 Servings
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar,packed
2 T Flour
2 T Prepared French's yellow mustard
1/2 c Jack Daniel's whiskey
9 oz Bottle Kraft's horseradish cream
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 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.