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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.