| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Bar-b-q |
375 |
Ml |
INGREDIENTS
| 2 |
tb |
Butter (25mL) |
| 1/2 |
c |
Onion; chopped (125mL) |
| 3/4 |
c |
Ketchup (175mL) |
| 1/2 |
c |
Beef stock (125mL) |
| 2 |
tb |
Worcestershire Sauce (25mL) |
| 2 |
tb |
Lemon juice (25mL) |
| 2 |
tb |
Red wine vinegar (25mL) |
| 1/4 |
c |
Brown sugar (50mL) |
| 1 1/2 |
ts |
Dry mustard (7mL) |
| 1 1/2 |
ts |
Black peppercorns; cracked or black pepper (7mL) |
INSTRUCTIONS
In saucepan, cook onion in butter until softened. Add remaining
ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1
1/2 cups (375mL)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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