1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1 large onion, chopped
175 g (6 oz) canned mushrooms, drained
3 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon dry mustard
3 tablespoons Worcestershire sauce
3 drops Tabasco sauce
3 tablespoons evaporated milk
2/3 cup (150 ml) 1/4 pt water
175 ml (6 fl oz) dry white wine
herbs and spices to taste (optional)
1. Melt the butter or margarine in a saucepan and fry the onion until softened.
2. Stir in the remaining ingredients and bring to the boil.
3. Simmer for 20 minutes, stirring occasionally.
4. Serve with chicken, sausages, hamburgers or chops.
Note: This sauce may be reheated.
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