30
Aug
2007
Ingredients:
- 175 ml (7 fl. oz) water
- 175 ml (7 fl. oz) vinegar
- 1 ml spoon (1/4 teasp.) black pepper
- 5 ml spoon (1 teasp.) salt
- 2 ml spoon (1/2 teasp.) dry mustard
- 250 ml (1/2 pt) tomato juice
- 15 ml spoon (1 tbsp.) Worcestershire sauce
- 25 g (1 oz) margarine or 2x 15 ml spoon (2 tbsp.) oil
- juice of 1 lime
| Method: |
|
Put all the ingredients in a large saucepan. Bring to the boil, stirring occasionally, then reduce heat and simmer, covered, for 15-20 minutes.
Brush sauce over meat before grilling or roasting. Make 500 ml (1 pt). |
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