Braden Family Cookbook

Chuck Braden

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1          large Vidalia or Maui onion

1            tablespoon peanut oil

         cup cider vinegar

1            tablespoon honey

1            tablespoon fresh lemon juice

1            tablespoon Dijon (the real French one) mustard

1            teaspoon salt

            teaspoon fresh ground pepper

3/4       cup good quality olive oil


Cook onion in 1 tablespoon of the oil in a large skillet over low heat, stirring constantly, 20 minutes or until onion is caramel colored.  (You might want to look at the color of the caramel candy in the candy section of the supermarket to get this right!)

Blend all ingredients except the 3/4 cup olive oil in a blender or food processor until smooth.  Turn blender or mixer on high and add the 3/4 cup olive oil in a slow steady stream.  Makes about 1 cups.


There are a number of different herbs, spices, etc. you might want to use with this recipe.  Cilantro, peppers, chili powders, curry powders, go for it!