Yield: 8 Cups
Measure | Ingredient |
---|---|
4 cups | TOMATO KETCHUP |
2 cups | WORCESTERSHIRE SAUCE |
1 small | ONION, MINCED |
1 tablespoon | MINCED GARLIC |
\N \N | DRIZZLE OF AP CID VINGAR |
4 eaches | LEMONS, JUICED |
\N \N | SALT |
\N \N | PEPPER |
In a sauce pan whisk all the ingredients together. Season the sauce with Salt and Black Pepper. Place the pan over medium heat, bring the mistu re up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refridgerated.
Copyrighted 1997 TV FOOD NETWORK. EMERIL LIVE SHOW (#EMIA51) Formated by Thomas Maines