Prepare before starting the rest of the meal; this dish needs to sit for thirty minutes.


Slice the onion thinly. Cover the sliced onion with boiling water, drain and plunge into cold water. Drain well.

Combine salt, hot sauce, and vinegar. Stir until salt is dissolved. Whisk in olive oil until blended.

Combine blanched onion and sauce in a small bowl for serving. Let stand at room temperature for 30 minutes or longer before using.

Serves 2, usually with some left over

Craig Claiborne, The New York Times Cook Book, 1961, Onions in Sauce for a Feijoada

Good for dressing up a garlicky roast of pork, or cold roast meat.