Dijon Mustard
2 cup 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 Tabasco 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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