Yield: 1 Servings
|2 tablespoons||Unsalted butter|
|1 each||Onion, finely chopped|
|2 eaches||Garlic cloves, minced|
|1 each||Bay leaf, crumbled|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||Dijon mustard|
|2 teaspoons||Wine vinegar|
|1 x||Salt and pepper to taste|
Melt butter in medium saucepan over medium-low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during final 10 to 15 minutes of grilling. Makes 1½ cups.
From "Cooking with Fire and Smoke" by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.