3 tablespoons butter
65g minced onion
225ml white vinegar
225ml tomato ketchup
50ml Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1 dash Tabasco sauce
The centre of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and
Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately
20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.