Ingredients
1 tablespoon unsalted butter
1/2 small onion, grated
2 garlic cloves, minced
Coarse salt and freshly ground pepper
1 1/2 cups ketchup
1/2 cup packed light-brown sugar
1/3 cup cider vinegar
2 tablespoons unsulphured molasses
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
Juice of 1 lemon
Preparation
In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes. Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.
