3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Dry mustard
2 tb Malt vinegar
1 tb Worcestershire sauce
2 tb Light-brown sugar
3 tb Catsup
1/2 ts Chili seasoning
3/4 c Chicken stock
Fresh Italian parsley sprig,
-(opt)
Heat oil in a small saucepan. Add onion and garlic and cook gently 2
minutes, stirring frequently.
Stir in mustard, vinegar, Worcestershire sauce, sugar, catsup, chili
seasoning and stock. Bring to a boil.
Cover and simmer sauce gently 7-8 minutes or until slightly thickened.
Garnish with parsley sprigs, if desired.
Makes 1-1/4 cups.
NOTE: Serve hot as a sauce with hamburgers, hot dogs or fried
chicken. Or, if preferred, allow to cool and use to brush over meats,
poultry and fish while baking or grilling.