Grilled Beef Hot Dog with Caramelized Onions and Mustard Aioli

Method

1. In a skillet, melt butter over medium heat and add sliced yellow onion and minced garlic. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. Add a splash of white wine to deglaze and cook until evaporated.
2. In a small bowl, mix Dijon mustard, mayonnaise, a pinch of salt, and a grind of black pepper to create the mustard aioli. Set aside.
3. Heat the beef hot dog in a pan or on a grill until heated through, about 5-7 minutes.
4. Toast the hot dog bun slightly.
5. Spread a layer of mustard aioli on the bottom half of the bun. Add the hot dog, then top with caramelized onions, relish, pickles, and a dollop of ketchup.
6. Serve immediately. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.