Recipe#5174

Title: DIJON-STYLE MUSTARD #2

From: Sean Coate 
Date: Sun, 29 Jun 1997 14:50:06 -0400 

   1      large         onion
   3      cloves        garlic
   2      cups          dry white wine
   4      ounces        dry mustard
   4      tablespoons   honey
   1      tablespoon    mild oil (such as sunflower or corn)
   2      teaspoons     salt
Peal and finely chop the onion. Peel and mince the garlic (or put through a
garlic press). Combine the onion and garlic with the wine in a saucepan.
Bring to a boil and then reduce the heat and simmer for 10 minutes. Remove
from the heat and cool slightly. Pour through a strainer and discard the
onion and garlic.
Add the dry mustard to the flavored wine to make a paste. Add the honey,
oil, and salt and mix well. Return the mixture to the saucepan and cook over
low heat until it thickens while you stir constantly. (Since there are no
thickening agents used, you will be thickening it by evaporating the liquid
away.)
Cool to room temperature and then stir well and store in a covered jar in
the refrigerator.
YIELD: about 1 1/2 cups