Barbeque Sauce

From Linda Thomas of Eagle River, printed in the 1974 GreatLander Cookbook.


¼ cup salad oil

1 clove garlic

¾ medium onion, minced

1 cup catsup

¼ cup Worchestershire sauce

1 tablespoon dry mustard

1 ½ teaspoon salt

½ teaspoon thyme

1 cup brown sugar or honey

½ cup vinegar

1 teaspoon pepper


Sautee garlic and onion in oil until tender. Add remaining ingredients and simmer for 15 to 20 minutes. Use to baste or add meat and simmer until meat is cooked.