Assigned Tags / Keywords:

BBQ, dip, meat, outdoor cooking, sauce, summer

Ingredients per portions

1 tbsp	oil
1 tsp	onions, minced
25 tsp	garlic, minced
1 tsp	bread flour
140 ml	brown stock, hot
1 tsp	sugar
25 tsp	dry mustard
5 tbsp	cider vinegar
1 tsp	lemon juice
1 tsp	Worcestershire sauce
5 tsp	chives or parsley, thinly sliced
5 tsp	tarragon, chopped
60 ml	tomato sauce
some	salt and pepper, to taste

Place oil in sauté pan and heat until hot. Add onions and garlic and sauté until translucent. Add enough flour to form roux; stir to blend. Add heated stock; stir until smooth. Keep warm.

Combine sugar, mustard, pepper and vinegar; stir until dissolved. Add with tomato sauce and lemon juice to reserved brown sauce. Stir in Worcestershire sauce, heat to simmering and let simmer for 30 minutes. Season with salt. Keep warm. Stir in chopped herbs just prior to serving.

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