SABRETTS MUSTARD RECIPES

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SABRETT STYLE NEWYORK ONION SAUCE (NATHAN'S) RECIPE - FOOD.COM



Sabrett Style NewYork Onion Sauce (Nathan's) Recipe - Food.com image

To make the Famous Nathan's Frank warm the bun and krout and put in your Sabrett dog. Squirt on brown mustard, add these onions and then the kraut.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup water
1 teaspoon cornstarch (or arrowroot)
1 tablespoon tomato paste
1 tablespoon balsamic vinegar (inexpensive)
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/4 teaspoon hot pepper sauce
1 pinch cinnamon
1 tablespoon olive oil
2 large red onions, peeled and sliced thin
1/4 teapoon table salt
2 teaspoons garlic, minced

Steps:

  • Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
  • Warm the oil in a large skillet (cast iron is best) over medium high heat. Add the onions and sprinkle with the salt to pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown.
  • Add the garlic and cook for another minute.
  • Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.

Nutrition Facts : Calories 76.6, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 59.2, CarbohydrateContent 10.7, FiberContent 1.5, SugarContent 5.4, ProteinContent 1.2

NYC DOGS RECIPE WITH SABRETTS STYLE ONION SAUCE AND ...



NYC Dogs Recipe with Sabretts Style Onion Sauce and ... image

Rach shares her recipe for a New York-style hot dog, complete with spiced-up sauerkraut and an old school sweet red onion sauce.

Provided by Rachael Ray

Number Of Ingredients 21

About 1 tablespoon olive oil
2 red onions
halved and very thinly sliced
Salt
A pinch (about 1/16 teaspoon) ground smoked cinnamon
cinnamon and/or allspice 
2 tablespoons tomato paste
1 teaspoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
2 tablespoons cider or wine vinegar
1 tablespoon brown or Dijon mustard
1 teaspoon corn starch
stirred into a splash of warm water 
1 bag or jar refrigerated sauerkraut
1 teaspoon cumin seeds
1 teaspoon caraway seeds
6 to 8 kosher hot dogs
6 to 8 hot dog rolls
Pickle relish
Finely chopped white onion
Mustard of choice
to pass

Steps:

  • For the Sabrett's-Style Onion Sauce, heat olive oil, 1 turn of the pan, in medium skillet over medium heat, add onions and a fat pinch of salt to taste, soften 5 minutes, stirring occasionally, add allspice and/or cinnamon, stir 1 to 2 minutes more
  • Stir in tomato paste, hot sauce, vinegar, mustard and cornstarch slurry
  • Reduce heat to low and cook 45 minutes to 1 hour until onions are like a thick sauce but pourable with serving spoon
  • Warm sauerkraut in small pot with cumin and caraway
  • Warm dogs through in simmering water bath 1 inch deep and crisp (optional) casings in cast iron pan or skillet
  • Serve dogs on rolls with sauerkraut, cooked onions along each side, a little relish, chopped raw onion and a drizzle of mustard

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