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November 28, 2014
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Weber's Tangy Barbecue Sauce

This sauce is wonderful, especially on chicken. But it's also great on fries, burgers, hot dogs -- anything. You might want to make a big batch and freeze some so it's always available. Brush it on whatever's grilling during the last 20 minutes. Otherwise, it will burn.

2 tablespoons unsalted butter
1/2 cup finely chopped celery
3 tablespoons finely chopped yellow onion
1 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Freshly ground pepper to taste

In medium saucepan over medium heat, melt butter. Add celery and onion and cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients and whisk together. Bring to boil, reduce heat, cover and simmer 15 minutes, stirring occasionally. Transfer to a bowl, cover and refrigerate until ready to use. Makes about 1 1/3 cups.

"Weber's Big Book of Grilling"

Thursday, June 28, 2001

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