Sub/Hoagie Sauce-Diana Style

• 1 white onion, chopped fine
• 2 tablespoons vegetable oil
• 3 tablespoons stone ground mustard
• 2 tablespoons onion powder
• 2 tablespoons granulated garlic
• 2 tablespoons honey
• 1 tablespoon Mexican oregano
• 1 tablespoon dried dill
• 2 teaspoons kosher sea salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 1 cup extra virgin olive oil
• 12 cup chopped chives, fresh
• 14 cup malt vinegar
• 14 cup cider vinegar

1. In a medium pan over medium heat saute onion in the vegetable oil until LIGHT brown-don't burn it.
2. Remove from heat and allow to cool for 5 minutes.
3. Add remaining ingredients.
4. Using an immersion blender or stand blender barely puree-this will make it creamy.
5. I say "barely" because you want to see little bits of spice.
6. Now dip your finger in and taste it.
7. Adjust seasonings.
8. I use this as a sauce for wraps and as a marinade for grilled chicken.
9. It's a work in progress.

white onion, vegetable oil, stone ground mustard, onion powder, garlic, honey, oregano, dill, kosher sea salt, worcestershire sauce, black pepper, mustard powder, extra virgin olive oil, chives, malt vinegar, cider vinegar

Taken from www.food.com/recipe/sub-hoagie-sauce-diana-style-454374 (may not work)