2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
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, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
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, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
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