Things You'll Need:
- 2 cups champagne or white wine
- 2 cloves garlic, finely minced
- 1 cup white onion, finely chopped
- 4 oz. dry mustard powder
- 3 drops Tabasco sauce
- 2 tbsp. honey
- 1 tbsp. canola or sunflower oil
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Step 1
Place the champagne or white wine in a small saucepan and bring it to a boil. Add the minced garlic and chopped onion to the hot mixture, and continue to boil for five minutes. Transfer the mixture into a bowl and allow it to cool completely.
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Step 2
Remove the onion and garlic by pouring the mixture through a fine strainer. Put the strained mixture into a saucepan and add the cooled champagne. Add the dry mustard powder and whisk until completely blended.
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Step 3
Heat the mixture on medium heat, stirring constantly with a wire whisk until smooth. Stir in the Tabasco sauce, honey and salt and continue to heat and stir until the mixture thickens.
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Step 4
Remove the saucepan from the heat and allow it to cool completely. Poor the cooled Dijon mustard into a plastic or glass container and store it in the refrigerator. Although the Dijon mustard can be used immediately, leaving it at least 48 hours will allow the flavors to blend.
