| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spreads, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cold water |
| 1 |
c |
Dry mustard |
| 1 |
c |
White wine vinegar |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Onion, chopped |
| 2 |
cl |
Garlic, crushed |
| 1 |
|
Bay leaf, crumbled |
| 1 |
tb |
Honey |
|
ds |
Tabasco sauce |
| 1 |
ts |
Dry tarragon |
| 6 |
|
Allspice, whole |
INSTRUCTIONS
Combine water and mustard. Mix into a paste. Set aside. Combine the
vinegar, wine, onion, garlic, bay leaf, honey, hot sauce, tarragon, and
allspice in a large, non corrosive pan. Boil rapidly until reduced by half.
Stir repeatedly. Strain the mixture into a double boiler. Stir in the
mustard paste. Cook over simmering water until thick, about 10 to 15
minutes. Cool. Cover and store in the fridge. Stir again before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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