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“A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal. Furthermore, I've only eaten Senegalese food half a dozen times. At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions. It was such a perfect complement to grilled chicken, roasted lamb, etc. We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them. In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets). This recipe is my to-date best attempt (as of 2/9/18). This is a non-spicy option - as I generally cook for a range of lovable but wimpy people. ”
READY IN:
35mins
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices)
  • 4 garlic cloves (quartered)
  • 1 cup vegetable oil (a mild oil, not olive oil)
  • 12 cup whole grain mustard (not dijon)
  • 14 cup brown mustard (basic, supermarket brand, not sharp)
  • 14 cup lemon juice (embarrassed to say, I use jarred)
  • 12 cup water
  • 1 bay leaf
  • 2 teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes)
  • 12 teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better)
  • 12 teaspoon salt

Directions

  1. Place all ingredients in a sauce pan.
  2. Bring to a low boil.
  3. Stir, making sure that onions on the bottom do not over-cook or stick.
  4. Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
  5. Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
  6. Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
  7. Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping)  and serve on top of meat, chicken, shrimp, etc.
  8. Store the sauce/relish in the fridge; it last for several weeks.

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