Combine wine, onion and garlic. Heat to boiling; simmer 5 minutes. Pour into bowl and cool. Strain wine mixture into dry mustard in small sauce pan, beating until very smooth. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into non-metallic container and cover. Chill at last 2 days.
24 calories, 1 grams fat, 2 grams carbohydrates, 1 grams proteinper tablespoon. This recipe is low in sodium.