| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Condiments | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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