Heat the oil in a large cast iron skillet over medium heat, add the
garlic & onions, saute, stir frequently and cook for 20 minutes.
Add the stock, raise the heat to high and cook for approximately
7 minutes until the liquid is reduced by 1/2. Add the mustard,
honey, & vinegar, reduce heat to med-low and simmer for 10-15
minutes. Remove from heat and allow to sit for 10-15 minutes. Serve
warm but not hot.
* Note: This is a traditional sauce that is used with many dishes.
It is great with vegetables, better with meats, and will keep
refrigerated for 5-7 days or frozen for 3-4 months.
