Preparation:
In saucepan, sauté onion and garlic in melted butter until soft. Add brown sugar, cook stirring continuously, until no longer granular. Add catsup, lemon juice and mustard and any optional spices. Bring to boil continually stirring, turn fire down to simmer. Cover pot with screen to permit thickening by evaporation, while preventing splattering of sauce. Stir once in a while to prevent burning on bottom. Takes about 15-min. With tongs dunk meat into sauce, shake off excess and grill over charcoal. Sauce keeps for several months when refrigerated. Can also be frozen then thawed in microwave.
This is a sweet/tart sauce equally good on hamburgers, poultry, pork ribs and chops, over cooked rice. |
