*  Exported from  MasterCook  *
 
                        Jack Daniel’s Honey Mustard
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Cake Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
      1/2  cup           Honey
      1/2  cup           Dark vinegar
      1/2  cup           Dark brown sugar -- packed
    2                    Eggs
    2      tablespoons   Flour
    2      tablespoons   Prepared French’s yellow -- mustard
      1/2  cup           Jack Daniel’s whiskey
    1      Bottle        Kraft’s horseradish -- (9 ounces) cream
                          sauce
 
 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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