Recipe#5132

Title: DIJON MUSTARD

Colorado Cache Cookbook (1978) From the collection of
  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.