Bennigan's Hot Bacon Dressing
- 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
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.
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.
