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Combine champagne, onion, and garlic in sauce pan and heat on high to boiling. Reduce heat to low and simmer for 5 minutes.
Allow mixture to cool to bring out the full flavor.
Strain mixture into a bowl.
Add dry mustard to strained mixture bowl and whisk together thoroughly.
Whisk in honey, oil, salt and hot sauce.
Return blended mixture to sauce pan, over medium high, whisk occasionally and bring back to boil.
Reduce heat to medium and whisk occasionally for another 5 minutes.
Pour into glass jars, tightly seal and chill at least 2 days to marry flavors.