Title: Talmadge Farm Barbeque Sauce
Categories: Bbq
Yield: 1 Servings
| 1 | c | Cider or red wine vinegar |
| 1 | tb | Ginger, fresh grated |
| 2 | tb | Dry mustard |
| 1 1/4 | c | Catsup |
| 5 | tb | Worcestershire sauce |
| 1 | | Clove garlic, minced or more to taste |
| 1 | c | Brown sugar, light |
| 1 | | Lemon, thinly sliced, seeded |
| 3 | tb | Butter unsalted |
Combine the vinegar, grated ginger, mustard, ketchup, worcestershire,
garlic, brown sugar, and lemon slices in a stainless steel or enamel
saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes. Add
the butter, and simmer 2 minutes longer. Stir in the salt and lemon juice.
Set the sauce aside to ripen for several hours or overnight. Then strain,
and sore in a cover jar in the refrigerator. This will keep for several
weeks, but it doesn't freeze well