Ingredients Jump to Instructions ↓

  1. 2 oz 56g Bacon grease

  2. 1/4 lb 113g / 4oz Red onion - dice fine

  3. 2 cups 474ml Water

  4. 1/2 cup 118ml Honey

  5. 1/2 cup 118ml Red wine vinegar

  6. 2 tablespoons 30ml Dijon mustard

  7. 1 1/2 tablespoons 22ml Cornstarch

  8. 1 tablespoon 15ml Tabasco

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 caramelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper (sic.) 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 refrigerator until needed. Note: To reheat use a double boiler. I put the Tabasco on the ingredient list if you like it. In different parts of the country Bennigan's omits this ingredient.


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