Ingredients:
1/2 C - organic ketchup
1 T - grainy mustard
1 T - lemon juice
3 T - butter or ghee (if you have a dairy allergy)
2 T - dry sherry
1 t - fish sauce
dash of Tabasco sauce
1/4 t - sea salt
1/4 t - pepper
Instructions:
Mix all ingredients in a small glass mason jar set in a small pan of simmering water. Stir a few times until the butter or ghee is melted and the sauce is warm. Serve.
Store leftover sauce in the refrigerator. It will keep for about a month.
recipe from Sally Fallon Morell's talk "Breakfast Lunch and Dinner" Wise Traditions 2007
