Sweet...you'll want to add this to your must-have sauces list

I have never been a fan of salad dressings. Even as an adult, I have my dressing on the side - if at all. 

I drizzle it. I drip it. I dip it.

But I do not like my veggies drowning in a milky or oily substance.

So, recently, when I was at a friend's home and they brought me a lovely fresh vegetable sub, I kept my mouth shut when it was smothered in some sort of sweet onion sauce.

Having been brought up to eat what is on my plate without reviewing the dish for the hostess, I kept my mouth shut and my mind open.

Turns out that while there was too much sauce for my taste, the flavor was wonderful. It brought out some of the more subtle tastes of the spinach and the rather bland provolone cheese. It was sweet, but not too much so. And there was just enough pepper to bite you without drawing a scream.

I had to have the recipe. At home, I made up a batch. I've found it tastes good on just about any green leafy vegetable, on potatoes, on tofu cubes, on roasted tubers and - not too surprisingly - on melon.

I have added this to my collection of must have on hand at all times items. You'll want to try it too.

Sweet Onion Sauce

1/2 cup light corn syrup

1 tablespoon of onion, minced

1 tablespoon of red wine vinegar

2 teaspoons of white vinegar

1 teaspoon of balsamic vinegar

1 teaspoon of brown sugar

1 teaspoon of buttermilk powder (or 3/4 teaspoon of cream of tartar)

1/4 teaspoon of lemon juice

1/8 teaspoon of poppy seed

1/8 teaspoon of salt

Black pepper and garlic powder, to taste

• Combine all the ingredients in a small microwave-safe bowl or a Mason® jar.
• Heat the mixture - uncovered - in the microwave oven for a minute and a half on high until the mixture boils rapidly.
• Whisk well (or cover and shake your jar) and cool.

Vegan.