Honey Mustard Dressing
Honey Mustard Dressing
Jack Daniel's Honey Mustard Dressing

Honey Mustard Dressing

1 cup olive oil
1/4 cup cider vinegar
1 1/8 cup honey
1/2 jar Dijon mustard
1 dash garlic salt (generous)
3/4 cup mayonnaise

Mix all ingredients together with wire whisk until mayo can't be seen.
Refrigerate several hours.

Honey Mustard Dressing

3 Tbsp cider vinegar
3 Tbsp honey
6 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp onion, finely minced
1 1/2 Tbsp fresh parsley, chopped
Pinch of salt
3/4 cup. salad oil

Heat vinegar and honey in a small heavy saucepan over low heat, stirring
constantly until honey dissolves. Pour into bowl. Cool. Whisk in all
other ingredients except oil. Mix well. Gradually whisk in oil. May be
prepared 3 days ahead, covered and refrigerated. Bring to room
temperature. Mix well before dressing salad.

Jack Daniel's Honey Mustard Dressing

1/2 cup honey
1/2 cup dark vinegar
1/2 cup dark brown sugar-packed
2 eggs
2 Tbsp flour
2 Tbsp French yellow mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish

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.

Linda in Tennessee

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