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Recipe by: guillermine
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See below ingredients and instructions of the recipe
2 oz Bacon grease 1/2 c Red wine vinegar
1/4 lb Onion;red, finely diceds 2 tb Dijon; mustard
2 c Water 1 1/2 tb Cornstarch
1/2 c Honey 1 tb Tabasco
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. Submitted By MICHAEL PROTHRO On 10-21-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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