Tangy BBQ Sauce

I serve this on Boca Burgers topped with a slice of melted Munster, or use it in place of Asian-spices when making Baked Tofu.  However, if you happen to be a meat eater this is a great tenderizing sauce that requires no marinating time and bakes wonderfully-thick.

INGREDIENTS:

* 4 tablespoons organic butter

* 1 tablespoon vegetarian Worcester sauce

* 1 tablespoon rice wine vinegar

* ½ tablespoon ginger pulp or finely grated

* 2 teaspoons Braggs

* 1 teaspoon salt

* 1 teaspoon ground mustard

* ¼ teaspoon fresh ground black pepper

* the juice of ½ of a medium-sized lemon

* 1/3 cup or equivalent of your favorite sweetener, such as a natural brown sugar

* 3 cloves garlic, minced

* 1 cup organic ketchup

DIRECTIONS:

1.      Melt butter in a saucepan.

2.      Mix in remaining ingredients up to (but not including) the ketchup, whisking to incorporate.  Simmer on medium-low five minutes.

3.      Whisk in ketchup.  If the sauce will be baked in the oven as part of a dish it is ready to use.  If the sauce will be used as a condiment, then continue simmering for approximately 30 minutes.

4.      Serve and Enjoy!

5.      VARIATION:  This is also great with the addition of ½ of a sweet onion, minced; Or try omitting the mustard for more of an Asian inspiration!

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