50ml or 2 tablespoons oil
1 onion chopped
1 tablespoons tomato purée 2 tablespoons wine vinegar
2 tablespoons soft brown sugar
1 heaped teaspoon mustard powder 2 tablespoons Worcestershire sauce 150ml or ¼ pint water
Pour the oil into a saucepan, add the onions and fry for 3-4 minutes until the onions are translucent. Stir in the tomato purée and then add the rest of the ingredients. Bring the mixture to the boil and simmer for 10 – 15 minutes.
TIP – It’s important to stir the tomato purée in separately in order to get a smooth barbecue sauce. If you just add it with the other ingredients it’ll just form as red lumps in the barbecue sauce and you’ll have no fun at all trying to smooth out the sauce.
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