2 T butter
1 small (1 1/4 cup) onion, finely chopped
1 small (1/2 cup) red pepper, finely chopped
1 stalk (1/2 cup) celery, finely chopped
2 T vinegar
1/4 cup fresh squeezed lemon juice
2 T brown sugar
1/2 t cayenne pepper – or Tabasco sauce
3 T Worcestershire sauce
1 cup ketchup
2 t celery seed
1 1/2 t ground mustard
2 T olive oil
1 T to 1/2 cup water
Spoon Mage™ Notes:
I do not cook with salt, you may want to add a little at the end, but try it this way first and be judicious with the salt.
For a more mindful barbecue sauce, choose no-HFCS ketchup. Get good ground mustard such as Coleman’s.
If you do not like spicy foods, just add 6-8 shakes of Tabasco. Trust me, at that quantity, it’ll be ok as it will act more like salt in that it will enhance existing flavors.
In case you noticed the quantities look different, it is because I noticed something in the produce. It has all become gigantic in size. So, I’ve corrected for large produce by giving you measured quantities to use as a guideline.
Combine butter, onion, pepper, and celery in a saucepan and simmer for a few minutes.
Add everything but the water and simmer on low stirring every now and then for about 12-15 minutes.
Keep the sauce thick or thin it with a few tablespoons of water to make a delicious glaze for chicken or pork. If you prefer to have your sauce basting thin, add the full 1/2 cup.
Taste and adjust seasonings to your preference.