For the Sauce:
• 1 medium onion, thinly sliced
• 1 tbl olive oil
• 4 oz. Scotch
• 1 cup soy sauce
• 3 cups. water
• 2 oz. brown sugar
• 2 oz. Dijon mustard
• 1 oz. Worcestershire Sauce
o Sauté onions in oil until soft
o Carefully add scotch (to avoid flame) to sautéed onions and boil for 2 minutes.
o add remaining ingredients and whisk well
o bring up to strong simmer and it will be ready to serve OR let cool and store up to 2 weeks in refrigerator or freeze.
Yields 6 cups
--Jonathan DeRue, Executive Chef, Crow's Nest Restaurant