Yield: 1 servings
|1 \N||Onion, Chopped|
|1 cup||Dry White Wine|
|1½ teaspoon||Olive/Vegetable Oil|
|1 \N||Clove Garlic, Minced|
|⅔ cup||Dry Mustard|
|2 \N||Or 3 Drops Tabasco|
Combine onion garlic and wine in a saucepan and bring to a boil.
Simmer 5 minutes. Remove from heat and cool. Strain into dry mustard.
Add oil, honey, salt, and tabasco. Cook over low heat until smooth and thick. Yield about 16 Oz.
NOTE: Homemade mustards must be stored in the refrigerator.
From: Earl Shelsby Date: 09-26-94