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.