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Jack daniel's honey mustard

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Categories: Cakes, Desserts, Honey, Sauces & Dressings
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Ingredients:
WALDINE VAN GEFFEN
1/2 cupHoney
1/2 cupDark vinegar
1/2 cupDark brown sugar -- packed
2 Eggs
2 tbspFlour
2 tbspPrepared French's yellow --
Mustard
1/2 cupJack Daniel's whiskey
1 Bottle Kraft's horseradish
-(9 ounces) cream sauce
Procedures:
1Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth.
2Transfer to a 2-quart saucepan.
3Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan.
4It will thicken just as it comes to a boil.
5Quickly add mustard and whiskey.
6Continue to cook and stir briskly only ?minute.
7Remove from heat.
8Add the horseradish.
9Beat well.
10Cool completely.
11Bottle and cap tightly.
12Can store refrigerated 6-8 weeks.
13Freezes for months.
14Recipe can be halved.
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