Dijon mustard

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

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