Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 213.3mg||6 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 10.4g|
|Protein 5.3g||8 %|
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Calories per serving: 145
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