Title: Dijon Mustard
Categories: Condiment
Yield: 6 Servings

		Jim Vorheis
2	c	Dry white wine
1	c	Chopped onion
2		Cloves garlic, minced
4	oz	Dry mustard
2	tb	Honey
1	tb	Vegetable oil
2	ts	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 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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