You may also like
Categories:
apple cider vinegar water mustard cayenne pepper paprika hungarian Worcestershire sauce red hot pepper sauce chili powder black pepper lemon juiced onions garlic currant jelly butter
Viewed: 44 - Published at: 6 years agoIngredients
- 1/2 cup apple cider vinegar
- 1 1/2 cups water
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika hungarian
- 2 tablespoons worcestershire sauce
- 1 tablespoon red hot pepper sauce
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1/2 each lemon juiced
- 1 medium onions coarsely
- 1 each garlic cloves crushed
- 2 tablespoons currant jelly
- 8 tablespoons butter, unsalted
Method
- Combine all ingredients except the butter in a stainless steel or enamel pan.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Don't let it burn.
- Add a small amount of water if it cooks down too low.
- Strain sauce into a clean pan.
- Add butter.
- Simmer until the butter melts.
- Stir with a wooden spoon until well mixed.
- Remove from heat.
- NOTE: This sauce keeps well in your refrigerator.
- Do not freeze!
