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1
In a medium large, deep, heavy bottomed, non aluminum saucepan, heat the extra virgin olive oil over medium heat.
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2
Tilt the saucepan back and forth to completely cover the bottom with the extra virgin olive oil.
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3
Add in the butter; spread to blend with the oil.
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4
Place the onions and garlic in the saucepan; saute/fry 10 min, stirring and turning often..
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5
Remove from the heat.
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6
Add in the catsup, 1/2 c. vinegar, wine, molasses, lemon juice, Worcestershire sauce, horseradish mustard, chili pwdr, cumin, celery salt, dry mustard, salt, pepper, and pepper sauce; stir to combine.
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7
Place over medium heat; bring the mix to a simmer, stirring often.
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8
Reduce the heat and simmer, uncovered, 30 min, stirring frequently.
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9
Remove from the heat; set aside; In a very small sauce dish, place the cornstarch and 1 Tbsp.
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10
vinegar; stir till perfectly smooth.
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11
Add in to the barbecue sauce mix; stir to blend.
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12
Place over medium heat and bring to a simmer, stirring constantly.
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13
Reduce the heat and simmer 5 min, stirring nearly constantly as the sauce thickens.
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14
Remove from the heat; cold slightly.
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15
Pour the Barbecue Sauce into a heatproof qt jar (such as a canning jar); cover and chill.
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16
NOTES :
