2 tb Butter (25mL)

1/2 c Onion; chopped (125mL)

3/4 c Ketchup (175mL)

1/2 c Beef stock (125mL)

2 tb Worcestershire Sauce (25mL)

2 tb Lemon juice (25mL)

2 tb Red wine vinegar (25mL)

1/4 c Brown sugar (50mL)

1 1/2 ts Dry mustard (7mL)

1 1/2 ts Black peppercorns; cracked

- or black pepper (7mL) In saucepan, cook onion in butter until softened. Add remaining ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1 1/2 cups (375mL)