From: executive chef Stephen Lewandowski, Tribeca Grill, NYC. This chutney can be used as a sauce for grilled meats, including pork. Yield: 1 1/2-2 cups. 2 Tbsp. olive oil 2 1/2 medium Vidalia onions, 8-9 oz. each, coarsely chopped 1 Tbsp. Dijon mustard 1 Tbsp. plus 1 1/2 tsp. white wine vinegar 1 Tbsp. sugar 1/4 cup honey pinch of cinnamon 1-2 Tbsp. vegetable oil (if needed to thicken) to taste, salt and pepper In large skillet, heat olive oil. Add onions and saute until caramelized (deep ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.