Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion, Chopped |
| 1 cup | Dry White Wine |
| 1½ teaspoon | Olive/Vegetable Oil |
| 1 teaspoon | Salt |
| 1 \N | Clove Garlic, Minced |
| ⅔ cup | Dry Mustard |
| 1 tablespoon | Honey |
| 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