From the ArcaMax Publishing, The Culinary World, with Chef James Newsletter:
http://www.arcamax.com/news/chefjames/s-178582-799763
2 c. dry white wine
1 large onion, chopped
2 cloves
garlic, minced
4 oz Coleman's dry mustard
2 Tbsp. honey
1 Tbsp. vegetable oil
2 tsp. salt
few drops Tabasco
sauce
Combine wine, onion, and garlic in a saucepan: heat to boiling.
Lower heat: simmer for 5 minutes.
Pour mixture into a bowl: cool. Strain into dry mustard in a saucepan,
beating constantly with a wire whip.
Blend oil, honey, salt and red pepper sauce into mixture.
Heat
slowly, stirring constantly, until mixture thickens: cool.
Place in a container (not metal): cover. Chill at least 2 days to
blend flavors.
Variations: After mustard thickens and is removed from heat, add
either 1 Tbsp. tomato paste, or 1 tsp. leaf tarragon, or 1 Tbsp.
grated orange rind.
Email your recipe requests, food info or history questions to me at james@foodreference.com.
Courtesy of FoodReference.com.