Talmadge farm barbeque sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cider or red wine vinegar |
| 1 | tablespoon | Ginger, fresh grated |
| 2 | tablespoons | Dry mustard |
| 1¼ | cup | Catsup |
| 5 | tablespoons | Worcestershire sauce |
| 1 | each | Clove garlic, minced or more to taste |
| 1 | cup | Brown sugar, light |
| 1 | each | Lemon, thinly sliced, seeded |
| 3 | tablespoons | Butter unsalted |
Directions
Combine the vinegar, grated ginger, mustard, ketchup, worcestershire, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes.
Add the butter, and simmer 2 minutes longer. Stir in the salt and lemon juice. Set the sauce aside to ripen for several hours or overnight. Then strain, and sore in a cover jar in the refrigerator.
This will keep for several weeks, but it doesn't freeze well