[font="]¼ cup apple cider vinegar[/font]
[font="]½ cup water[/font]
[font="]2 tbsp sugar[/font]
[font="]1 tbsp prepared mustard (I use Zatarain’s Creole Mustard)[/font]
[font="]1½ tsp salt[/font]
[font="]½ tsp ground black pepper[/font]
[font="]¼ tsp cayenne pepper[/font]
[font="]Juice of 1 thick lemon wedge (or 1 tsp)[/font]
[font="]2 or more ( I use a lot more) large cloves garlic, minced[/font]
[font="]Tabasco sauce (to taste)[/font]
[font="]1 diced onion ( fairly large pieces, julienne is good, too)[/font]
[font="]¼ cup (½ stick) butter or margarine[/font]
[font="]½ cup catsup[/font]
[font="]2 tbsp Worcestershire[/font]
[font="]1½ tsp liquid smoke (depending on the brand, really strong ones[/font]
[font="] require considerably less)[/font]
[font="]In saucepan, mix vinegar, water, sugar, mustard, pepper (black and cayenne),[/font]
[font="]salt, lemon, onion, Tabasco, garlic, and butter. Bring to a boil and then simmer, uncovered, for about 20 minutes. Add catsup, Worcestershire, and liquid smoke[/font]
[font="]and return to a boil. Then keep warm, but not boiling.[/font]
[font="]Makes a little less than 2 cups and can be refrigerated easily. I always have some in the refrigerator and use it as a sort of starter, whenever I make a new batch. Add the old with the catsup, Worcestershire and smoke.[/font]