I decided to try out a recipe I found when we made the Bennigan’s Broccoli Bites a few weeks ago. Especially when I saw that I had a skillet full of bacon grease from making BLT sandwiches. The idea of a hot bacon dressing intrigued me because I am getting bored with my usual salad dressings. Obviously I chose to ignore the fat content. Let’s not talk about that, okay?
The original recipe was found at Recipesource.com.
The recipe is pretty simple. Put your chopped onions in the bacon grease and let them caramelize.
Mix the water, honey and red wine vinegar.
Add your cornstarch and whisk it until it gets smooth.
The recipe mentioned something about the onions being black! I swear! It’s not like I wasn’t paying attention (as if). This is when you add the Dijon mustard, by the way. Just letting you know. See how simple?
Pour the mixture into the skillet. Continue stirring until it starts to boil.
I just stored mine in a canning jar because it’s handy, not because you have to can/process this.
I omitted the Tabasco sauce because a) the recipe said in some parts of the country they omit it and b) I didn’t have any in the house. All I know is that this made for a very good salad dressing. It’s obviously not something that should be eaten every day, but the taste was fabulous. But then again, bacon grease…how could it not be good?
- 2 ounces Bacon grease
- ¼ pound Red onion -- dice fine
- 2 cups Water
- ½ cup Honey
- ½ cup Red wine vinegar
- 2 tablespoons Dijon mustard
- 1½ tablespoons Cornstarch
- 1 tablespoon Tabasco
- 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
- 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.