• 1serving

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Honey

  2. 1/2 cup 118ml Dark vinegar

  3. 1/2 cup 80g / 2.8oz Dark brown sugar - packed

  4. 2 Eggs

  5. 2 tablespoons 30ml Flour

  6. 2 tablespoons 30ml Prepared French's yellow mustard

  7. 1/2 cup 118ml Jack Daniel's whiskey

  8. 1 Kraft's horseradish - (9 ounces) cream

  9. Sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish.

  4. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months. Recipe can be halved.


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