Argentine Hot Dogs with Slow-Cooked Mustard Glaze

Method

1. Prepare hot dog buns by toasting them in a skillet over medium heat.
2. Cook hot dogs in a pan until browned and heated through.
3. In a small saucepan, melt butter over medium heat then add yellow mustard, ketchup, and white wine.
4. Simmer the mixture for 15-20 minutes, stirring occasionally, until it thickens into a glaze.
5. While the glaze simmers, caramelize onions by sautéing them in a pan with a bit of oil until golden brown.
6. Assemble each hot dog with toppings, then brush with the glaze.
7. Sprinkle with paprika and serve immediately.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.