How I did it:
Here's the recipe I followed:

1 large onion
3 cloves garlic
2 cups dry white wine
4 ounces dry mustard
4 tablespoons honey
1 tablespoon mild oil (such as sunflower or corn)
2 teaspoons salt

Peal and finely chop the onion. Peel and mince the garlic (or put through a garlic press). Combine the onion and garlic with the wine in a saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes. Remove from the heat and cool slightly. Pour through a strainer and discard the onion and garlic.

Add the dry mustard to the flavored wine to make a paste. Add the honey, oil, and salt and mix well. Return the mixture to the saucepan and cook over low heat until it thickens while you stir constantly. (Since there are no thickening agents used, you will be thickening it by evaporating the liquid away.)

Cool to room temperature and then stir well and store in a covered jar in the refrigerator.

Lessons & tips: With my second batch, I let it cook a bit too long and the mustard turned to paste. I had to throw it out. So, be careful not to over-cook.

Resources: Recipe from Recipe Source

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Sep 09, 2008, 03:32PM PDT | 2 comments | 1 cheer