In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. NOTES : Good for pork and chicken. Posted to bbq-digest by RockMc@aol.com on Feb 8, 1998
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1090 (96%)|
|Amt Per Serving||% DV|
|Total Fat 121.2g||162 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 45.6g|
|Polyunsanturated Fat 36.5g|
|Cholesterol 18mg||6 %|
|Sodium 1520.7mg||52 %|
|Potassium 300.9mg||8 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.4g|
|Protein 1.6g||2 %|
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Calories per serving: 1134
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