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, set aside
In a heavy saucepan, combine remaining ingredients (EXCEPT HONEY).
Simmer, uncovered, over medium heat until reduced by half (about 10-15 minutes).
Strain reduced liquid, add to mustard paste mixture. Whisk gently 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.