Food
Barbecue Sauce
By Yankee Magazine|Oct 23 2007|
This sauce may be stored in the refrigerator. Warm it before using to melt the butter. The sauce may be used successfully with all sorts of meats-steak, spareribs, hot dogs, or chicken.
Yield
About 1 pint
Ingredients
3 tablespoons butter
1 cup sweet vermouth
1/3 cup catsup
1 teaspoon salt
1/2 teaspoon celery salt
1/4 cup soy sauce
1/4 cup Worcestershire sauce
juice of 1 lemon
juice of half an onion
1 clove garlic, crushed
Instructions
Melt the butter in a saucepan, add the other ingredients and stir until blended.
