Ingredients
1 Large Onion
3 Cloves of Garlic
2 Cups Dry White Wine
4 oz Mustard powder
2 TBSP Honey
1TBSP Extra-Virgin Olive Oil
2 tsp Salt
3 Cloves of Garlic
2 Cups Dry White Wine
4 oz Mustard powder
2 TBSP Honey
1TBSP Extra-Virgin Olive Oil
2 tsp Salt
Directions
1. Mince onion and garlic, combine with wine in a pan. Bring to a boil then reduce heat and let simmer for 10 minutes. Remove from heat and let cool slightly before next step.
2. Pour mixture through a strainer to remove onion and garlic, they are no longer needed for the recipe (but may be saved and added to soup).
3. Mix mustard, honey, oil, and salt with the strained liquid. Put mixture into saucepan, stir constantly, and cook over low heat until it thickens.
4. Cool to room temperature, stir well. Store covered in the refrigerator. Sit for two weeks before using, ideally wait for one month because the mustard will mellow with age.
2. Pour mixture through a strainer to remove onion and garlic, they are no longer needed for the recipe (but may be saved and added to soup).
3. Mix mustard, honey, oil, and salt with the strained liquid. Put mixture into saucepan, stir constantly, and cook over low heat until it thickens.
4. Cool to room temperature, stir well. Store covered in the refrigerator. Sit for two weeks before using, ideally wait for one month because the mustard will mellow with age.