1 c White vinegar
3/4 c Prepared yellow mustard
1/2 Medium onion, minced
1/3 c Water
1/4 c Tomato puree
1 tb Paprika
6 Cloves garlic, minced
1 1/2 ts Salt
1/2 ts Cayenne
1/2 ts Fresh ground black pepper
Mix the ingredients in a saucepan and bring the liquid to a simmer.
Reduce the heat to low and cook until the onions are tender and the
mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It
keeps, refrigerated, for a couple of weeks.
* Variation: Add a tablespoon or two of mayonnaise or brown sugar for
a different level of tang.