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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
|
