Erick's Barbecue Sauce

I have continually refined this recipe over time. It started as a sauce for brisket. I now use it with most anything. It is easy to make. I make it by weight with the grams. You can tweak the lemon to make it less citrusy if you want, though I find that the flavor works so well with slowly barbecued meats. Use this as your base to tweak to your own satisfaction. Keep it in the fridge.

INGREDIENTS

• 2 tablespoons margarine. 

• 1/2 of a finely chopped sweet or yellow onion

• 1 clove garlic minced

• 1 cup Heinz ketchup (250g)

• 1/4 cup packed, light brown sugar (60g)

• 1/3 cup fresh lemon juice (79ml)

• 2 tablespoons honey

• 1 tablespoon Worcestershire sauce

• 1 tablespoon yellow mustard

• ¼ tsp cayenne (optional).  1/2 tsp for really spicy.

INSTRUCTIONS

1. In a small saucepan over medium heat, melt the margarine, then add the onion.

2. Stir the onion until it is brown — about 15 minutes.

3. Add the garlic and stir for 1 minute.

4. Add the remaining ingredients, bring to a boil.

5. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened — about 15 minutes.

6. Use immediately or refrigerate up to two weeks in an air tight container.