| 1 | Combine wine, onion and garlic. |
| 2 | Heat to boiling. |
| 3 | Lower heat and simmer 5 minutes. |
| 4 | Pour mixture into bowl and cool. |
| 5 | Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. |
| 6 | Add remaining ingredients. |
| 7 | Heat slowly, stirring constantly until mixture thickens. |
| 8 | Cool. |
| 9 | Pour into a non-metal container and cover. |
| 10 | Chill at least 2 days to blend flavors. |
| 11 | Colorado cache cookbook (1978) from the collection of jim vorheis |
