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Yield:
12 Servings
Ingredients:
Instructions:
Instructions: 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 Email this Recipe:
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