Fry bacon and drain. Add chopped onion and saute. Stir in flour to make a roux. Add vinegar, water and sugar. Stir and simmer for 5 minutes. Makes 1 quart and can be kept in refrigerator for up to a week. Can also be frozen.
Serving
Suggestions
Pour over potatoes, green beans, or salad greens
Originally Submitted
12/31/2009
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