Vidalia Onion-and-Vinegar Sauce Recipe
This recipe, from the classic cookbook Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubert, was created to pair with Roasted Beef Tenderloin, but you could just as easily serve it with a variety of proteins, including roasted chicken, turkey, and pork. Made with sweet Georgia onions, dry white wine, and tangy red vinegar, it’s a delicious way to offset the meat’s richness.
