In a large skillet over medium heat, sauté bacon.

Add onion, vinegar and wine.

Add pimento and olive oil.

Stir in sugar and chicken stock.

In a small bowl or cup, whisk cornstarch and cold water until completely blended. Add to chicken stock mixture.

Add garlic powder, Dijon mustard, salt and pepper. Mix well.

Remove from heat.

Allow to cool just until warm and serve.

Or... Allow to cool completely and store in a tightly sealed container, in the refrigerator, until ready to serve. Reheat to warm before using.