Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.