Yield: 2 quarts
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
Categories: New Import
12 ounces bacon, sliced, cut into 1-inch pieces
4 ounces finely chopped onions
8 ounces granulated sugar
1/4 cup cider vinegar
1 1/2 cups water
3 cups Mayonnaise
1. Fry bacon until crisp. Remove from fat.
2. Sauté onions in bacon fat.
3. Add sugar, vinegar and water to sautéed onions. Bring to boiling point. Cool.
4. Place Mayonnaise in mixer bowl. Add cooled onion-vinegar mixture slowly, beating on low speed until smooth. Stir in bacon pieces. Serve with tossed green salad.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
Categories: New Import
12 ounces bacon, sliced, cut into 1-inch pieces
4 ounces finely chopped onions
8 ounces granulated sugar
1/4 cup cider vinegar
1 1/2 cups water
3 cups Mayonnaise
1. Fry bacon until crisp. Remove from fat.
2. Sauté onions in bacon fat.
3. Add sugar, vinegar and water to sautéed onions. Bring to boiling point. Cool.
4. Place Mayonnaise in mixer bowl. Add cooled onion-vinegar mixture slowly, beating on low speed until smooth. Stir in bacon pieces. Serve with tossed green salad.
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