2 cups champagne
1 cup chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
Few drops hot pepper sauce

Combine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and strain. Place dry mustard in another pan and slowly add cool wine mixture while beating with wooden spoon. Blend in honey, oil, salt and pepper sauce. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Pour into glass containers; cover tightly and chill for at least 48 hours.

Makes 2 1/2 cups.

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