Instructions: 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 carmelizing, 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 carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the cornstarch mixture and Tabasco 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.

To reheat use a double boiler.

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