GREAT POMPOM DIJON MUSTARD
- 2 c dry white wine (Vermouth)
- 1 cup chopped fresh onion
- 2 garlic cloves, unpeeled & minced
- 1 (4-oz) can dry mustard powder
- 2 TB honey
- 1 TB oil
- 2 TB salt
- 6 drops Tabasco Sauce
Combine wine, onion & garlic in small saucepan, bringing to boil for 30 seconds. Reduce heat at once to gentle simmer for 5 mins. Remove from heat.
Force mixture through fine mesh strainer.
Return the strained mixture to saucepan. With wire whisk, add remaining ingredients, whisking till smooth over medium heat. When mixture looks like a pudding, remove from heat. Cool to lukewarm.
Refrigerate in covered container for 24 hours before using.
Makes about 2 1/2 cups mustard.
Keeps for ages in refrigerator, tightly covered.