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Unformatted text preview: 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 (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 refigerator until needed. Note: To reheat use a double boiler. I put the tabasco on the ingredient list if you like it. In differnt parts of the country Bennigan's omits this ingredient....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11