Bennigan's hot bacon dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Bacon grease |
| ¼ | pounds | Onion;red, finely diceds |
| 2 | cups | Water |
| ½ | cup | Honey |
| ½ | cup | Red wine vinegar |
| 2 | tablespoons | Dijon; mustard |
| 1½ | tablespoon | Cornstarch |
| 1 | tablespoon | Tabasco |
Directions
1. Using the insides of the red onion, finely dice, ¼ 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