2 tb Butter (25mL)
1/2 c Onion; chopped (125mL)
3/4 c Ketchup (175mL)
1/2 c Beef stock (125mL)
2 tb Worcestershire Sauce (25mL)
2 tb Lemon juice (25mL)
2 tb Red wine vinegar (25mL)
1/4 c Brown sugar (50mL)
1 1/2 ts Dry mustard (7mL)
1 1/2 ts Black peppercorns; cracked or black pepper (7mL)

In saucepan, cook onion in butter until softened. Add remaining ingredients; bring to boil.
Reduce heat and simmer 15-20 minutes.
Makes 1 1/2 cups (375mL)