A versatile sauce that can be used with many meats.


  • 50 g margarine or butter
  • 1 large onion (chopped)
  • 2 tsp tomato puree
  • 2 tblsp wine vinegar
  • 1 tblsp lemon juice
  • 2 tblsp demerara sugar
  • 2 tsp english mustard
  • 2 tblsp worcestershire sauce
  • 1 tsp clear honey
  • pinch of mixed dried herbs
  • 1 tsp chilli seasoning
  • 150 ml water
  • salt and pepper


  • Melt the margarine in a saucepan, add the onion and fry gently for 5 minutes until soft.
  • Raise the heat a little, add all the other ingredients and stir well.
  • Bring the sauce to the boil, then reduce the heat and simmer for about 10 minutes until well combined and syrupy.
  • Serve immediately.
  • This may be served with chicken, hamburgers and spare ribs, steaks, pork and any other barbecued meat.

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