A real lip-puckering dish that should be served in small quantities. One pound of small white onions may be used in place of carrots. –Center Lovell Inn, Center Lovell, Maine
Wash and scrape carrots and cut into medium-sized julienne strips. In a small pot combine white wine, wine vinegar, water, oil, garlic, parsley, sugar, salt, and pepper. Bring to a boil and cook until carrots are done (8-10 minutes - they should still be a little crisp). Let carrots cool in the marinade, then remove and boil down the marinade until it has been reduced to approximately 2 cups. Mix this sauce with the mustard and pour over the carrots. Sprinkle with the fresh basil and chill.