Dijon Mustard

Course Appetizer


  • 2 c Dry white wine
  • 1 c Chopped onion
  • 2 Cloves garlic, minced
  • 4 oz Dry mustard
  • 2 tb Honey
  • 1 tb Vegetable oil
  • 2 ts Salt
  • 4 dr Tabasco sauce


  • 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


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