Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cider Vinegar 1 Clove Garlic, Or More To
1 ts Ground Ginger Or 1 Sm. Pc. Taste,
Fresh Ginger, grated or Cut in half cored
Chopped 2 sl Lemon, Thin
1 tb Dry Mustard 2 tb Vegetable Oil, Flavorless
2 tb Worcestershire Sauce 6 tb Unsalted Butter
3/4 c Ketchup Of Good Quality Salt, to taste
6 tb Medium-Dry Sherry Tabasco Sauce, to taste
1 Bay Leaf

1. In a stainless steel or enamel saucepan combine all the ingredients
through the oil.

2. Set aside to mellow for 1 hour, or more if possible.

3. Strain the sauce and discard the ginger (if using fresh), garlic,
bay leaf, and lemon slices. Add the butter, salt, and Tabasco sauce,
and simmer for 3 mins.

Makes 4 cups. A more delicate baste than traditional Southern barbecue
sauces. It has a bit of a tang and is not very sweet, It does not
overpower the taste of the meat or fish it is used on. Especially
fine on chicken. Use as thin a coating as possible for best results.

Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1

From: Dan Klepach Date: 04-22-95 (159) Fido:
Cooking

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