| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Condiments | 1 | Servings |
INGREDIENTS
| 1/2 | c | Honey |
| 1/2 | c | Dark vinegar |
| 1/2 | c | Dark brown sugar; packed |
| 2 | Eggs | |
| 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 |
INSTRUCTIONS
Put honeoy, 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. Source: Gloria Pitzer. Posted to KitMailbox Digest by [email protected] on Sep 11, 1997
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