Jack Daniel's Honey Mustard

Recipe Ingredients

1/2 cup	118ml	Honey
1/2 cup	118ml	Dark vinegar
1/2 cup	80g / 2.8oz	Dark brown sugar - packed
2		Eggs
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Prepared French's yellow mustard
1/2 cup	118ml	Jack Daniel's whiskey
1		Kraft's horseradish - (9 ounces) cream
		Sauce

Recipe Instructions

Put honey, 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.

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