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Heat the oil in a large cast iron skillet over medium heat, add the garlic & onions, saute, stir frequently and cook for 20 minutes. add the stock, raise the ehat to high and cook for approx. 7 minutes until the liquid is reduced by 1/2. Add the mustard, honey, & vinegar, reduce heat to med-low and simmer for 10-15 minutes. remove from heat and allow to sit for 10-15 minutes. Serve warm but not hot. * NOTE: This is atraditional sauce that is used with many dishes. It is great with vegetables, better with meats, and will keep refrigerated for 5-7 days or frozen for 3-4 months.
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|Serving Size: 1 Cup (489g)|
|Recipe Makes: 2|
|Calories from Fat: 252 (72%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 18g|
|Cholesterol 0mg||0 %|
|Sodium 801.8mg||28 %|
|Potassium 805.5mg||21 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 17.5g|
|Protein 8.4g||12 %|
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Calories per serving: 351
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