Saturday, February 2, 2008

Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish-9 oz cream sauce

Put honey, vinegar, sugar, eggs and flour in 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.

No comments: