Categories: Sauces, Bar-b-q 
      Yield: 375 ml 
  
      2 tb Butter (25mL) 
    1/2 c  Onion; chopped (125mL) 
    3/4 c  Ketchup (175mL) 
    1/2 c  Beef stock (125mL) 
      2 tb Worcestershire Sauce (25mL) 
      2 tb Lemon juice (25mL) 
      2 tb Red wine vinegar (25mL) 
    1/4 c  Brown sugar (50mL) 
  1 1/2 ts Dry mustard (7mL) 
  1 1/2 ts Black peppercorns; cracked 
           - or black pepper (7mL) 
  
  In saucepan, cook onion in butter until softened. Add remaining 
  ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1 
  1/2 cups (375mL)