Honey Dijon

1 3/4 cups dry mustard powder 3/4 cup water 1 small onion, finely minced 2 cups dry white wine 1/3 cup white wine vinegar 2 tsp. sugar 1 1/2 tsp. salt 5 cloves garlic, minced or pressed 2 bay leaves 1 tsp. whole allspice 3/4 cup honey

Makes 2 1/2 cups Stir water and mustard powder together until smooth. In a heavy saucepan, combine wine, vinegar and all remaining ingredients (EXCEPT HONEY). Simmer, uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard paste mixture. Stir till smooth and blended and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Stir in the honey. Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.