Onion-Mustard Relish

Recipe courtesy of

Scott Conant

1/2 cup champagne vinegar

3 tablespoons mustard seed

1 tablespoon honey

1 teaspoon salt

1 tablespoon vegetable oil

3 medium onions, julienned

1/4 cup veal stock or store-bought low-sodium beef or chicken stock

Salt and freshly ground pepper

Directions

 Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan. Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes. Add the veal stock and cook until the skillet is dry, about 3 minutes. Stir the onions into the mustard seed mixture and



Onion-Mustard Relish