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Caramelized Onion Mustard Sauce
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- #46134
Caramelized onion anything is good, and mustard is no exception. Dijon, cream and spiced caramelized onions make a magnificent mustard sauce for topping sausages, dipping fries, and a hundred other uses.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon butter
1 tablespoon vegetable oil
1 medium Vidalia or other sweet onion, halved, thinly sliced
2 tablespoons minced fresh thyme
1/2 cup dry white wine
1 tablespoon sherry or cider vinegar
1/2 teaspoon white pepper
1/2 cup whipping cream
1 1/2 teaspoon Dijon mustard
salt, to taste
directions
Combine the butter, oil, onion, and half of the thyme in a skillet over medium-low heat. Cook, stirring occasionally, until the onion is golden brown and soft, about 20 minutes.
Add the remaining thyme, the wine, vinegar, and white pepper. Increase the heat to medium-high and bring the liquid to a boil. Let the mixture cook until the liquid has reduced to a glaze, about 5 minutes. Watch the onions so they do not burn.
Add the whipping cream to the skillet and cook, stirring constantly, until the sauce thickens.
Stir in the mustard and add salt to taste. Transfer the sauce to a food processor or blender and puree until smooth. Use immediately.
nutrition data
192 calories, 17 grams fat, 4 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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