DIJON MUSTARD
• 2 c. dry white wine
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 oz Coleman's dry mustard
• 2 Tbsp. honey
• 1 Tbsp. vegetable oil
• 2 tsp. salt
• few drops Tobasco sauce
Combine wine, onion, and garlic in a saucepan: heat to boiling.
Lower heat: simmer for 5 minutes.
Pour mixture into a bowl: cool. Strain into dry mustard in a saucepan, beating constantly with a wire whip.
Blend oil, honey, salt and red pepper sauce into mixture.
Heat slowly, stirring constantly, until mixture thickens: cool.
Place in a container (not metal): cover. Chill at least 2 days to blend flavors.
Variations: After mustard thickens and is removed from heat, add either 1 Tbsp. tomato paste, or 1 tsp. leaf tarragon, or 1 Tbsp. grated orange rind.
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