Mustard Sauce

In non-aluminum saucepan, combine wine, onion and garlic. Heat to boiling and reduce heat to simmer for 5 min. Cool and discard solids. In a medium bowl, place mustard, add flavored wine and blend until smooth. Blend in honey, oil and salt. Return saucepan (keep face away from steam) and heat slowly until thickened, stirring constantly. Cool; place in sterile jars. Age in cool dark place 2-8 weeks, depending on pungency desired, then refrigerate.

Wine, White 2c dry
Onion 1 minced
Garlic 3 cloves, pressed
Mustard 1c dry
Honey 3T
Vegetable Oil 1T
Salt 2tsp