---------- 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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