Spicy Onion Mustard



1 batches



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


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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