Honey Dijon Mustard, Chipotle Mayonnaise and Cranberry Catsup Go Great with Thanksgiving Turkey Leftovers- THE NEW BLT

Oh the best sandwiches in the world can be enjoyed with the left over turkey. That's the new BLT or bacon, lettuce and turkey. Toasted sour dough bread with turkey, butter lettuce, applewood bacon, and either honey dijon mustard or the chipotle mayonnaise. Lawsy mercy, you'll be happy with the leftovers.
Honey Dijon Mustard
3 tablespoons Honey
2 cups Dry White Wine (Sauvignon Blanc or Chardonnay)
1 cup yellow onion, chopped
2 cloves Garlic, minced
4 oz Dry Mustard
1 tablespoons Vegetable oil
2 teaspoons Salt
4 dashes Tabasco sauce
Combine honey, wine, onion and garlic and 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, whisking until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill for at least 3 days to blend flavors.

Chipotle Mayonnaise

3/4 cup good mayonnaise (Duke's is best)
1 green onion, minced fine
1 tablespoon chipotle chili powder
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1 tablespoon chives, fresh chopped (or parsley)
Combine mayonnaise with remaining ingredients and mix well. Allow to chill overnight for best flavor.

Cranberry Catsup

1 16 ounce bag cranberries, chopped; 1 3/4 cups sugar; 1/3 cup cider vinegar; 1 1/2 teaspoons cinnamon;
1 teaspoon allspice; 3/4 teaspoon pepper (fresh cracked); 1/2 teaspoon salt
In medium saucepan bring all ingredients to a boil; stir occasionally. Reduce heat. Simmer, uncovered, for 5 minutes or until mixture is thick. Cool and store covered.

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