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.
0 Recipe Reviews
Subscribe for tasty updates: