Jack Daniel's Honey Mustard
- 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
- -mustard
- 1/2 c Jack Daniel's whiskey
- 1 Bottle Kraft's horseradish
- -(9 ounces) cream sauce
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. Source: Gloria Pitzer.
Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997
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.
Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997
