| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dressings, Commercial, Resort | 1 | Servings | ||
INGREDIENTS
| 2 | oz | Bacon grease |
| 1/4 | lb | Onion;red, finely diceds |
| 2 | c | Water |
| 1/2 | c | Honey |
| 1/2 | c | Red wine vinegar |
| 2 | tb | Dijon; mustard |
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Tabasco |
INSTRUCTIONS
1. Using the insides of the red onion, finely dice, 1/4 lb. Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredi- ents well. Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir to- gether with a rubber spatula. Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and onions and mix. 9. Continue stirring until mix thickens and comes to a boil. 10.Re- move from heat and store in refigerator until needed. MAKES 1 QT. Note: To reheat use a double boiler. I put the tabasco on the in- gredient list if you like it. In differnt parts of thecountry Bennigan's omits this ingredient. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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