| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves, minced | |
| 1 | Bay leaf, crumbled | |
| 2 | c | Ketchup |
| 3/4 | c | Coca-Cola |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dijon mustard |
| 2 | ts | Wine vinegar |
| Salt and pepper to taste |
INSTRUCTIONS
Melt butter in medium saucepan over medium-low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during final 10 to 15 minutes of grilling. Makes 1 1/2 cups. From "Cooking with Fire and Smoke" by Phillip Stephen Schulz. Printed in the July 2, 1992 issue of the Los Angeles Daily News. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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