CopyCat Jack Daniel's Honey Mustard
10m prep 8m cook 18m ready
A copycat version of Jack Daniel's honey mustard, blending honey, vinegar, brown sugar, eggs, and flour with whiskey, yellow mustard, and creamy horseradish. It's a sweet, tangy, and spicy sauce perfect for dipping or dressing.
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Ingredients
- 1/2 cup Honey
- 1/2 cup Dark vinegar
- 1/2 cup Dark brown sugar, packed
- 2 eggs
- 2 tablespoons flour
- 2 tablespoons prepared French's yellow mustard
- 1/2 cup Jack Daniel's whiskey
- 9 ounce bottle Kraft's horseradish (cream)
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Step 1.
Put the honey, vinegar, sugar, eggs, and flour into a blender. Blend on high speed for a few seconds until the mixture is completely smooth, scraping down the sides if needed.
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Step 2.
Transfer the blended mixture to a 2-quart saucepan. Cook over medium-high heat, whisking briskly and constantly to prevent sticking to the bottom of the pan. The mixture will thicken just as it comes to a boil, which should take about 5 to 7 minutes.
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Step 3.
As soon as the mixture thickens and reaches a boil, quickly add the mustard and whiskey. Continue to cook and stir briskly for only 1/2 minute (30 seconds) to incorporate.
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Step 4.
Remove the saucepan from the heat. Add the horseradish and beat well with a whisk or spoon until fully combined.
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Step 5.
Allow the mixture to cool completely at room temperature, then transfer to a bottle and cap tightly. Store in the refrigerator.
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