Ingredients
| 1/2 cup | cold water | | 1 cup | dry mustard | | 1 cup | white wine vinegar | | 1 cup | dry white wine | | 1/2 cup | chopped onion | | 2 cloves | garlic, crushed | | 1 | bay leaf, crumbled | | 1 tbsp. | honey | | 1 dash | Tabasco sauce | | 1 tsp. | dry tarragon | | 6 | allspice, whole |
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Instructions
Combine water and mustard. Mix into a paste. Set aside. Combine the vinegar, wine, onion, garlic, bay leaf, honey, hot sauce, tarragon and allspice in a large, non-corrosive pan. Boil rapidly until reduced by half. Stir repeatedly. Strain the mixture into a double boiler. Stir in the mustard paste. Cook over simmering water until thick; about 10 to 15 minutes. Cool. Cover and store in the fridge. Stir again before using.
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