Shelly's Recipe

JACK DANIELS HONEY MUSTARD

Category: Sauces - Miscellaneous

1/2 cup honey
1/2 cup dark vinegar
1/2 cup dark brown sugar -- packed
2 eggs
2 tbsp flour
2 tbsp yellow mustard
1/2 cup Jack Daniels whiskey
9 oz bottle cream horseradish

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.