- 1 of 2 In a medium-size saucepan, combine wine, onion, garlic and honey. Bring to a simmer; simmer 5 minutes. Remove from heat; strain into a 4-cup measuring cup or bowl with a lip. Cool slightly.
- 2 of 2 Place dry mustard, prepared horseradish, olive oil and salt in a small saucepan. Slowly whisk in the wine-onion mixture until smooth. Heat slowly, over medium-low heat, stirring constantly until mixture thickens, about 15 minutes. Remove from heat and cool, then spoon into sterilized glass jars. Refrigerate at least a day to blend flavors. Mustard keeps, refrigerated, up to 1 month.
Servings Per Recipe:
Per Serving: 0 mg chol., 2 g Fat, total, 3 g carb., 1 g pro., 40 kcal cal., 0 g fiber, 0 g sat. fat, 111 mg sodium