Recipe - Dijon Mustard

Jim Vorheis
2 cup Dry white wine
1 cup Chopped onion
2 Cloves garlic, minced
4 ounce Dry mustard
2 tablespoon Honey
1 tablespoon Vegetable oil
2 teaspoon Salt
4 dr 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 nonmetal container and cover. Chill at least 2 days to
blend flavors.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini