Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar -- packed
2 tb Flour
2 tb Prepared French's yellow mustard
1/2 c Jack Daniel's whiskey
1 Bottle Kraft's horseradish (9 ounces) cream sauce
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.