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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Cider or red wine vinegar |
| 1 Esslöffel | Ginger, fresh grated |
| 2 Esslöffel | mustard dry |
| 1 1/4 Tasse | catsup |
| 5 Esslöffel | Worcestershire Sauce |
| 1 | Clove garlic, minced or more to taste |
| 1 Tasse | Brown sugar, light |
| 1 | Lemon, thinly sliced, seeded |
| 3 Esslöffel | Butter unsalted |
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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
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