Yield: 6 servings
| Measure | Ingredient |
|---|---|
| Jim Vorheis | |
| 2 cups | Dry white wine |
| 1 cup | Chopped onion |
| 2 | Cloves garlic, minced |
| 4 ounces | Dry mustard |
| 2 tablespoons | Honey |
| 1 tablespoon | Vegetable oil |
| 2 teaspoons | Salt |
| 4 drops | Tabasco sauce |
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis