---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Dijon Mustard
  Categories: Misc
       Yield: 6 servings
  
            Jim Vorheis                         2 tb Honey
       2 c  Dry white wine                      1 tb Vegetable oil
       1 c  Chopped onion                       2 ts Salt
       2    Cloves garlic, minced               4 dr Tabasco sauce
       4 oz Dry mustard                    
  
   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
  
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