Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Corn syrup |
| ⅓ cup | White wine |
| ¼ cup | Corn oil |
| ¼ cup | Dijon mustard |
| 2 tablespoons | Parsley |
| 1 each | Garlic, clove |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅓ cup | Onion or shallots, diced |
Saute Onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.