Total Time
10mins
Prep 0 mins
Cook 10 mins

This is great. I don't know where I got the recipe but I bet you can guess what's in it.

Ingredients Nutrition

Directions

  1. Put honey, vinegar, sugar, eggs and flour into a blender a few seconds to blend at high speed until smooth.
  2. Transfer to a 2 quart saucepan and cook on medium high, whipping briskly with a whisk to prevent it from sticking to bottomof pan. It will thickin just as it comes to a boil.
  3. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
  4. Remove from heat. Add the horseradish and beat well.
  5. Cool completely. Bottle and cap tightly.
  6. Can store refrigerated 6 to 8 weeks. It freezes well.

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