Categories: Condiment 
      Yield: 6 servings 
  
           Jim Vorheis                         2 tb Honey 
      2 c  Dry white wine                      1 tb Vegetable oil 
      1 c  Chopped onion                       2 ts Salt 
      2    Cloves garlic, minced               4 dr Tabasco sauce 
      4 oz Dry mustard                     
  
  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