| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
|
Medium Onion, Chopped |
| 1 |
|
Clove Garlic, Minced |
| 1 |
c |
Dry White Wine |
| 2/3 |
c |
Dry Mustard |
| 1 1/2 |
t |
Olive or Vegetable Oil |
| 1 |
T |
Honey |
| 1 |
t |
Salt |
| 3 |
|
Drops Tabasco |
INSTRUCTIONS
Combine onion garlic and wine in a saucepan and bring to a boil.
Simmer 5 minutes. Remove from heat and cool. Strain into dry mustard.
Add oil,honey, salt, and tabasco. Cook over low heat until smooth and
thick. Yield about : 16 Oz. NOTE: Homemade mustards must be
stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED
BY:Jim Bodle 8/92 Posted to MM-Recipes Digest V4 #203 by
BobbieB1@aol.com on Aug 5, 1997
A Message from our Provider:
“Forbidden fruits create many jams”