Prep 15 mins
Cook 2 hrs
Once you've made this homemade sauce, you'll never buy bottled again. I had to guess on the serving size. (Note - if making vegetarian, use an anchovy-free Worcestershire sauce).
- 1 cup butter
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 1 1⁄2 cups brown sugar
- 1 tablespoon salt
- 1⁄4 cup black pepper
- cayenne pepper, to your taste
- 4 1⁄2 teaspoons Dijon mustard
- 3 tablespoons vinegar
- 3 tablespoons lemon juice
- 3⁄4 cup Worcestershire sauce
- 48 ounces ketchup
- 48 ounces water
- Sauté onion and garlic in butter until limp.
- Add remaining ingredients and simmer on low heat for 2 hours uncovered while stirring occasionally.
- After reading a review, I made this today by chopping my onion in the food processor quite fine before sautéing. Wonderful, and less chunky. 10-21-07.
I also cut the recipe in half, and found out I should not have!!!! I made my sauce in a processor and it turned our fantastic. Everone in the family loved it, & what wonderful flavours Vicki! I will be making this again, I would love to be able to bottle this and keep it on hand it is so wondefuly good! Will be making again. Thank You Vicki.
Cut recipe in half. Very good. Iadded alittle mollases to the brown sugar and pureed onions after browning.
Wonderful sauce that I thought had a nice amount of spiciness without being too over the top. I used a little while cooking some beef and kangaroo for roti wraps and then used extra sauce in the wraps which worked terrifically. Rather than puree I went with a slightly chunky version by dicing the onion very finely.