BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 14 2011
1 cup of onion (chopped)
2 cloves of garlic (minced)
2 tablespoons of honey
4 oz of dry mustard
1 tablespoon of vegetable oil
2 teaspoons of salt
4 drops of Tabasco sauce
2 cups of dry white wine
In a small pot, heat the garlic, wine, and onion to a boil.
Turn the heat to low. Simmer the mixture for about 5 minutes. Remove the pot from the heat and pour the mixture into a bowl. Let it cool on the side. Put the dry mustard into a new small saucepan. Strain the wine mixture into the saucepan (removing the solid onion and garlic pieces). Mix well until the texture is smooth. Then add the Tabasco sauce, salt, and honey. Stir through.
Put the pan on a low heat setting and constantly stir until the mustard mixture has thickened. Do not leave the mustard unattended at this stage as once it begins to thicken, the constant stirring is essential for a good consistency.
Remove the mustard from the heat once thickened. Store the mustard in a non-metallic container.
It is recommended that you keep the mustard in the refrigerator for about two days before consuming, as this will help to blend together all of the flavors.