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Barbecue Sauce for Roast Beef, Pork or Lamb
1/2 CUP BUTTER I CUP VINEGAR I TEASPOON DRY MUSTARD I TABLESPOON CHOPPED ONION 2 TABLESPOONS WORCES- TERSHIRE SAUCE I TEASPOON SALT 1/2 TEASPOON PEPPER I TABLESPOON CHILI SAUCE 3 TABLESPOONS LEMON JUICE 1/2 TEASPOON CHILI POWDER Mix all ingredients together. Place over low heat until butter melts; then cook slowly for 5 minutes.
A thin, sharp vinegar-and-butter mop of the mid-century American type, meant for basting and dressing rather than glazing. It comes together in about ten minutes and keeps well.
- It is a mop, not a glazeWith a full cup of vinegar and no sugar, this stays thin and will not lacquer or caramelize on the meat. Brush it on during roasting and serve the rest alongside as a sauce.
- Do not let it boilThe five minutes over low heat is to soften the raw onion and marry the mustard and vinegar. A hard boil splits the butter out and drives off the vinegar's edge, so keep it at a bare shiver.
- VinegarUnspecified here; cider or distilled white are the likely intentions. Cider vinegar suits pork and lamb better; white is the sharper choice for beef.
- Chili sauceThe bottled tomato condiment sold beside the ketchup, not a hot sauce. If you have none, a tablespoon of ketchup with a pinch of allspice is close enough.
- Dry mustardPowdered mustard, not prepared. Let it sit in the vinegar for a few minutes before heating so it hydrates and loses its raw dustiness.
- OnionOne tablespoon chopped leaves visible pieces in a thin sauce. Grate it instead, or strain the sauce after cooking, if you want it smooth for brushing.
- Yield and keepingClose to two cups, enough to baste and serve a roast for six to eight. It refrigerates for a week or more; the butter will set solid, so rewarm gently and whisk.