| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Oil, olive |
| 2 |
c |
Onions, chopped |
| 2 |
|
Garlic cloves, crushed |
| 1/2 |
c |
Molasses |
| 1 |
c |
Catsup |
| 1/4 |
c |
Vinegar, wine, red |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Hungarian paprika |
| 1/3 |
c |
Bourbon |
INSTRUCTIONS
In large, heavy saucepan, melt butter with oil. Saute onions until tender.
Add garlic and cook 2 minutes longer.
Combine molasses, catsup, vinegar, mustard, pepper, lemon juice, lemon
rind, soy sauce, paparika, and bourbon. Stir into onion mixture. Bring to a
boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool
and refrigerate in covered container.
Posted on GEnie by R.TAULE [REETZ], Jun 20, 1992 From the recipe files of
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005
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