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6 tbs. Butter
3 clove Garlic -- finely chopped
1 clove Onion -- finely chopped
1/4 cup Pickle
2 tbs. Vinegar
1/2 cup Ketchup
1/2 cup Worcestershire Sauce
1 tsp. Salt
1 tsp. Mustard
3 dash Tabasco Sauce
3 whole
Heat 5 or 6 tablespoons of butter in a skillet. Sauté 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2 tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worcestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the sauce is thickened and smooth.
3 clove Garlic -- finely chopped
1 clove Onion -- finely chopped
1/4 cup Pickle
2 tbs. Vinegar
1/2 cup Ketchup
1/2 cup Worcestershire Sauce
1 tsp. Salt
1 tsp. Mustard
3 dash Tabasco Sauce
3 whole
Heat 5 or 6 tablespoons of butter in a skillet. Sauté 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2 tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worcestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the sauce is thickened and smooth.
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