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
