1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 tablespoons Flour
2 tablespoons French’s yellow mustard
1/2 cup Jack Daniel’s whiskey
1 Bottle Kraft’s horseradish-9 oz cream sauce
Put honey, vinegar, sugar, eggs and flour in 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.