saute Onion and bacon until browned. Add thyme and white wine. Strain and reserve. Emulsify Dijon Mustard with the sugar and red wine vinegar. Whip in the bacon and onion. Season with salt and pepper. SERVINGS: 12 GUY SOCKRIDER, CEC: TOP O THE COVE CHEF EXTRAORDINAIRE Recipe by: GUY SOCKRIDER, CEC: TOP O THE COVE CHEF EXTRAORDINAIRE Posted to recipelu-digest Volume 01 Number 181 by Diane Geary
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 170 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 230.8mg||8 %|
|Potassium 58.4mg||2 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 38.3g|
|Protein 1g||1 %|
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Calories per serving: 328
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