| 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 GAdams1350@aol.com on Sep 11, 1997
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