This recipe, from the classic cookbook Mastering the Art of Southern Cookingby 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.
Nathalie Dupree and Cynthia Graubert, Mastering the Art of Southern Cooking
Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
2 1/2 cups
Vidalia Onion-and-Vinegar Sauce Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.