Jack Daniel'S Honey Mustard

1. 1

   Put honey, vinegar, sugar, eggs and flour into a blender a few seconds to blend at high speed until smooth.

2. 2

   Transfer to a 2 quart saucepan and cook on medium high, whipping briskly with a whisk to prevent it from sticking to bottomof pan. It will thickin just as it comes to a boil.

3. 3

   Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.

4. 4

   Remove from heat. Add the horseradish and beat well.

5. 5

   Cool completely. Bottle and cap tightly.

6. 6

   Can store refrigerated 6 to 8 weeks. It freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.