Yield: 4 Servings
|¼ cup||Cider Vinegar|
|1 tablespoon||Prepared Mustard|
|¼ cup||Butter or Margarine|
|1 \N||Thick lemon Slice|
|1 \N||Onion; sliced|
|¼ teaspoon||Cayenne Pepper|
|¾ cup||Heinz catsup|
|2 tablespoons||Worcestershire sauce|
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done.
(Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about ¼ to ⅓ cup brown sugar. This gives the sauce more of a sweet and sour taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have found that Heinz catchup is thicker and makes a "clingier" sauce.