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)