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

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