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Dijon Mustard

 

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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

 

The Difference Between Dijon and Yellow Mustard / Nutrition ...

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