4 oz. butter
1/3 C. brown sugar
large onion, chopped fine
2 tsp.yellow salad mustard
2 large garlic cloves, minced fine
juice of 1 lemon ,approximately 1/4 C,or more for sharper taste.(can use
bottled juice)
1 C. favorite catsup
optional spices to taste: cloves, allspice, lemon pepper, salt, fresh
ground pepper, tobasco,
Instructions:
In saucepan, saute onion and garlic in melted butter till soft. Add
brown sugar, cook stirring continuously, till 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, or under broiler, or bake till done. Sauce keeps for
several months when refrigerated. Can also be frozen then thawed in
microwave.
