1 c cider or red wine vinegar
1 clove garlic, minced
1 tb ginger, fresh grated
2 tb dry mustard
1 c light brown sugar
1 1/4 c catsup
1 lemon, thinly sliced
5 tb Worcestershire sauce
3 tb butter
Combine the vinegar, grated ginger, mustard, ketchup, worcestershire,
garlic, brown sugar, and lemon slices in a stainless steel or enamel
saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes.
Add the butter, and simmer 2 minutes longer. Stir in the salt and
lemon juice. Set the sauce aside to ripen for several hours or
overnight. Then strain, and sore in a cover jar in the refrigerator.
This will keep for several weeks, but it doesn't freeze well