Yield: 2 Cups
Measure | Ingredient |
---|---|
6 tablespoons | Bacon drippings |
6 tablespoons | Butter |
1 \N | Medium onion, chopped |
½ cup | White vinegar |
\N \N | Juice of two lemons |
2 tablespoons | Worcestershire sauce |
2 teaspoons | Fresh ground black pepper |
1 teaspoon | Dry mustard |
1 teaspoon | Salt |
In a saucepan, melt the bacon drippings and butter over medium heat. Add the onions and saut for about 5 minutes, or until quite soft. Mix in the remaining ingredients, reduce the heat to low, and simmer for 5 minutes.
Use the sauce warm. It keeps, refrigerated, for at least a week.
Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <mmclaughlin@...> on Sep 01, 1997