| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbecue, Sauce | 6 | Servings | ||
INGREDIENTS
| 2 | c | Margarine or butter |
| 1 | c | Cider vinegar |
| 1 | c | Ketchup |
| 6 | oz | Prepared horseradish |
| 6 | Limes or lemons; juiced | |
| 1 | ts | Salt |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Hot pepper sauce |
INSTRUCTIONS
In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. NOTES : Good for pork and chicken. Posted to bbq-digest by RockMc@aol.com on Feb 8, 1998
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