Yield: 1 Servings
|½ cup||Cider vinegar|
|1 teaspoon||Dry mustard|
|¼ teaspoon||Cayenne pepper; or more to t|
|1 teaspoon||Paprika, hungarian|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Tabasco sauce|
|1 tablespoon||Chili powder|
|1 tablespoon||Black pepper; freshly ground|
|½ \N||Lemon (juice of)|
|1 medium||Onion; coarsely chopped|
|1 clove||Garlic, crushed or sliced|
|8 tablespoons||Unsalted butter|
Recipe by: The Heritage of Southern Cooking - ISBN 0-89480-117-1 1.
Combine all the ingredients except the butter in a stainless steel or enamel pan. Bring to a boil, reduce heat and simmer 15 mins. Remove the pan from the heat, and allow the flavors to ripen for at least 30 mins. 2. Strain the sauce into another pan and add the butter. Bring to a simmer again and cook until the butter melts. Mix well and remove from the heat. This sauce keeps well under refrigeration but don't freeze it. NOTE: Watch the sauce carefully so it does not burn.
If at any time it begins to cook too low, add a small amount of water.