{"id":50,"date":"2026-02-22T23:22:23","date_gmt":"2026-02-22T23:22:23","guid":{"rendered":"https:\/\/recipes4thecook.com\/bennigans-hot-bacon-dressing"},"modified":"2026-02-22T23:22:23","modified_gmt":"2026-02-22T23:22:23","slug":"bennigans-hot-bacon-dressing","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/secret\/blog\/2026\/02\/22\/bennigans-hot-bacon-dressing\/","title":{"rendered":"Bennigan&#8217;s Hot Bacon Dressing"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 ounces Bacon grease<br \/>\n1\/4 pound Red onion, dice fine<br \/>\n2 cups Water<br \/>\n1\/2 cup Honey<br \/>\n1\/2 cup Red wine vinegar<br \/>\n2 tablespoons Dijon mustard<br \/>\n1 1\/2 tablespoons Cornstarch<br \/>\n1 tablespoon Tabasco (optional)<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>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 caramelizing, in a mixing bowl place the water,<br \/>\nhoney, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;But solid food is for the mature, who because of practice have their senses trained to discern good and evil.&quot; (Hebrews 5:14)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Secret<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/secret\/blog\/2026\/02\/22\/bennigans-hot-bacon-dressing\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-50","post","type-post","status-publish","format-standard","hentry","category-secret"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/secret\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}