Jack Daniel’s Honey Mustard
1/2 cup Honey 1/2 cup Dark vinegar 1/2 cup Dark brown sugar -- packed
2 tablespoons Flour
2 tablespoons Prepared French’s yellow – mustard
1/2 cup Jack Daniel’s whiskey
9 ounces 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.