Shelly's Recipe

Jack Daniel’s Honey Mustard

Category: Sauces - Miscellaneous

1/2 Cup Honey
2 TBS Prepared yellow Mustard
1/2 Cup Cider Vinegar
1/2 Cup Jack Daniel’s Whiskey
1/2 Cup Dark Brown Sugar, packed
9 ounce bottle Horseradish sauce
2 eggs
2 TBS Flour

Put honey, vinegar, sugar, eggs, and flour into a blender. Blend for a few seconds on high until smooth. Put in a large saucepan and cook on high whipping briskly with a wire whisk to prevent it from sticking. As soon as it comes to a boil, remove from heat and add mustard. Stir briskly to blend and add the horseradish, beat well.

Let cool completely and place in a bottles with a airtight lid. Can store in the refrigerator for 6 to 8 weeks. Can be frozen in freezer bags for several months.