Ingredients
- 2 garlic (cloves)
- 475 ml dry wine (white)
- 120 gr onion (chopped)
- 110 ml dry mustard
- 30 ml honey
- 16 ml vegetable oil
- 6 gr salt
- 1 ml 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
